Bean Sprouts Soup

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"A mild and healthy warm soup prepared in Western India, good for invalids and babies too!"
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27 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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).
  2. Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
  3. 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.
  4. Serve hot. Garnish with chopped cilantro.


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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...

In India, green gram lentils are called mung.

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