Soups
Mung Bean, Coix Seed & Lily Sweet Soup
Traditionally associated with clearing heat, supporting skin clarity, and calming restlessness
Why people make this sweet soup
In Cantonese food culture, mung beans are a go-to ingredient whenever the weather is hot or the body feels “heated up” — prone to prickly heat, breakouts, or a restless, irritable mood. Bro Niu has loved mung bean treats since childhood, and this soup brings together three complementary ingredients to multiply the calming, skin-supporting effect. The coix seeds add a gentle spleen-strengthening dimension, and the lily bulb quiets the mind — making this a dessert soup that addresses both skin and mood at once. It is a favourite for teenagers and young adults dealing with acne flares.
Who it suits / who should be cautious
- Suitable for most adults and children dealing with heat-related acne, prickly heat rash, or restlessness in hot weather
- Can also be enjoyed as a regular seasonal dessert during summer by healthy individuals
- Those who prefer a stronger clear effect can use rock sugar; red sugar is also acceptable but slightly warmer in nature
- Pregnant women and those with very cold constitutions should enjoy in moderation due to the slightly cooling nature of mung beans and coix seeds
Why these ingredients (the food-therapy logic)
- Mung bean (lu dou): One of the most recognised “heat-clearing, toxin-resolving” foods in Chinese culinary tradition; the skin of the bean holds most of this property, so Bro Niu recommends eating the beans with their skins rather than straining them out
- Raw coix seed (sheng yi mi / Job’s tears): Traditionally considered to strengthen the spleen, promote fluid metabolism, and support clear skin by helping the body shed excess dampness
- Dried lily bulb (bai he): Valued for its gentle ability to calm the heart and quiet the mind; also associated with moistening the lungs
- Tangerine peel (chen pi): Aids digestion and helps prevent the soup from becoming too cloying
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Mung beans (lu dou) | ~75 g (2 liang) | Soak 2 hours for shorter cook time |
| Raw coix seeds (sheng yi mi) | ~38 g (1 liang) | Soak 2 hours for shorter cook time |
| Dried lily bulb (bai he) | ~38 g (1 liang) | Rinse |
| Dried tangerine peel (chen pi) | 1 piece | Rinse |
| Rock sugar (bing tang) | to taste | Stir in at the end |
| Water | 8 bowls (~2 L) |
Method
- Rinse all ingredients. For best results, soak the mung beans and coix seeds in water for 2 hours beforehand — this shortens the cooking time and produces a beautifully clear, bright-green soup.
- Place all ingredients (except the rock sugar) in a pot with 8 bowls of water.
- Bring to a boil, then reduce heat and simmer for 1 hour (or about 30 minutes if pre-soaked).
- Stir in rock sugar and cook until dissolved.
- Serve warm or at room temperature. The soup and beans can both be eaten.
Bro Niu’s tips
The most nutritious approach is to eat the mung beans together with their skins — the skin holds the main heat-clearing benefit. If you pre-soak the beans and seeds for 2 hours before cooking, the soup only needs about 30 minutes on the stove and the colour will be a vivid, translucent green rather than the cloudier appearance shown in the photo. Red sugar is a fine substitute for rock sugar if that is what you have on hand; it is just slightly warmer in nature.
Published September 3, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
