Sai’s Mung Bean Soup

“Growing up in a Thai-Chinese household, by dad always made me mung bean soup on hot summer days. Not only until I started Chinese Medicine school did I learn that mung bean is an herb used to prevent overheating, thirst, fever, and irritability from the heat!” – Sai

Enjoy this simple and delicious recipe!


(serves 4)

  • 1 cup of mung beans (green!)
  • 1/2 cup of rock sugar or brown sugar (or to taste)
  • 6 cups of water


  1. Rinse the mung beans
  2. Once they are clean, put them in a pot, and add the 6 cups of water until it boils
  3. Turn the heat to medium for about 20 minutes or until you see the beans begin to split. Leave the lid partially open or the foam will spill over the pot!
  4. When all the beans have opened, add the sugar!


Avoid white sugar… they give the soup a sour taste.

You can have this meal warm or cold. The inherit property of mung bean in TCM is cool, so you will gain the heat-clearing benefits no matter what temperature you enjoy it in!

Author: Sai Jurawanichkul, MS, LAc


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