Bean Sprouts Soup
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Ingredients27 m servings 156 cals
Original recipe yields 2 servings
- Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
- Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
- In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
- Serve hot. Garnish with chopped cilantro.
Per Serving: 156 calories; 8.3 g fat; 15.5 g carbohydrates; 6 g protein; 5 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 2
I think this needs to be mentioned very carefully here that bean sprouts is the lentil sprouts ( sprouts from green gram lentils) and not mung bean sprouts as available in USA and used in Thai c...