• 1  cup  uncooked sprouted mung beans
• 2 1/2  cup  water or broth
• 1/2  teaspoon  turneric
• 1  teaspoon  cumin
• 1/2  teaspoon  curry powder
• 3-4  teaspoon  canola oil
• 3-4  cloves garlic, minced
• 2-3  large tomatoes, chopped
• 2  piece of ginger, peeled and minced
• 2-3  serrano peppers, very thinly sliced
• 1  cup  coconut milk
• 2  medium chicken breasts (optional)
• 1/4 - 1/2  cup  cilantro, finely minced
•   salt to taste
• 2  teaspoon  lemon juice

Meanwhile, combine the turmeric, cumin, curry powder, and garam masala and set aside.

In a large soup pot, heat the canola oil over medium-high heat. Saute onions until soft. Reduce heat to medium-low, add garlic, tomatoes, and ginger. Saute for a minute.

Add the combined spices and the sliced Serrano pepper and saute for another minute. Next add the mung beans and their cooking liquid to the pot with the vegetables and spices. Add the coconut milk and the chicken breast, if using. Add cupfuls of water, if the soup becomes thick. Simmer the soup uncovered for approx. 10-15 minutes. Remove the chicken breast from the soup and let cool for a little bit before shredding. Add the chicken back to the soup.

Stir in cilantro, season with salt and pepper and serve with a wedge of lemon.

Serves 4-6.