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. Nourilo 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 Nourilo 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.
Nourilo’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.
