Vietnamese Green Bean and Lotus Seed Soup
Prep 10 min Total 1 hr 10 min
Vietnamese Green Bean and Lotus Seed Soup © kvalifood.com
Chè hạt sen đậu xanh nước cốt dừa is a sweet Vietnamese dessert soup (chè) made from split mung beans and dried lotus seeds in a light coconut milk broth. It is eaten warm or at room temperature.
Ingredients
- 100 g dried lotus seeds
- 300 g split mung beans (green beans, husked)
- 100 g sugar
- 50 ml coconut milk
- 10 g tapioca starch (or cornstarch)
- 1/4 tsp salt
- 1 tsp vanilla extract, optional
- water, as needed
Directions
Cook
Soak the mung beans in cold water for 30 minutes.
Check each lotus seed and remove the green sprout from the centre if present (it is bitter). Split with a small knife if needed.
Bring a pot of water to a boil. Add the lotus seeds, return to a boil, then reduce heat and simmer with the lid on for 10-20 minutes until beginning to soften.
Drain the mung beans and add to the pot. Bring back to a boil, then reduce heat and simmer with the lid on for another 10-20 minutes. The beans should be very soft but the lotus seeds still have a little resistance.
When both are tender enough to be easily pressed with a spoon, add the salt.
Mix the tapioca starch with a little cold water to make a slurry. Drizzle it into the pot while stirring constantly. The soup will thicken slightly and become slightly glossy.
Add the sugar and stir until dissolved. Add the vanilla. Stir once more.
Remove from heat. Stir in the coconut milk.
Serve warm or at room temperature.
Notes
- Dried lotus seeds need longer cooking than canned ones. Canned lotus seeds can be added in the final 5 minutes.
- The tapioca starch is used to give the soup a light body. The amount can be adjusted - more for a thicker result.
- This dessert is commonly served chilled in summer.
See Also
