Chicken/ Recipes/ Stew/ Winter Warmer

How to Make Munggo (Mung Beans & Chicken Soup)

A healthy, satisfying and a humble dish that can go along way. Perfect for those rainy days or when you need comforting food. It’s usually eaten with rice on the side or you can eat it on its own too.  This recipe has chicken on it but you can make this vegan or vegetarian by taking out the meat and use vegetable stock instead or even some smoked fish like mackerel.

soak overnight


Munggo (Mung Beans & Chicken Soup)

Print Recipe
Serves: 8-10 Cooking Time: 2hrs


  • 250g mung beans or green lentils
  • 1 medium onions, chopped
  • 3 garlic cloves, minced
  • 250g - 300g chicken, cut in cubes
  • 150g spinach, rinsed
  • 1ltr water
  • 3tsp salt or to taste
  • 2tsp fish sauce (optional)
  • pinch ground black pepper



Soak the beans over night (optional)


On a medium heat sauté the onions and garlic until translucent. Add the chicken, cook until the meat turns white in colour.


Place mungo and water into the pan with the chicken, put the lid on and let it boil


Once boiled mix it and turn the heat to low and let it simmer for 30 minutes.


Add spinach, salt, fish sauce and black pepper. Mix well and continue to simmer for another 10 minutes or until the mung beans are soft and glutinous, keeping the lid on (If the soup becomes too dry add more water and let it simmer more).


Taste it, add more salt if needed and turn off the heat.


Ready to serve with some jasmine rice or bread.


*soaking the beans over night reduces cooking time but not essential

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