Make sure you have everything you need for the recipe to be a success, even the smaller ingredients such as garlic, ginger, and celery. These are the building blocks that allow this recipe to be flavorsome and different from a regular soup.

Rinse mung beans with cold water in a sieve and pick out any bad-looking beans or pebbles. Add the beans into a pot with water and set the heat to high, bringing it to a boil. Reduce the heat to a simmer, and then cook the beans, uncovered, for 30-40 minutes. Cooked mung beans will be soft and some will have burst out of their shells. Separate them from the water and leave them on the side for later use.

In a Wok or deep pan, add diced onion, garlic, ginger, and celery. Cook until the onion is soft and translucent, about 5 minutes. Add the chopped tomatoes and carrots. Stir and let them cook for 10-15 minutes, allowing the flavors to set.

Pour the cooked mung beans and two cups of hot water into the deep pan, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pan. Let everything cook for 5-10 minutes or until the celery and carrots are soft.

Finally, add the coconut milk. Bring the broth to a boil, now with the coconut milk, and then add the turnip greens. Let it cook for 5-10 minutes or until the turnip greens are soft. Serve the soup and enjoy a heartwarming meal. Store leftovers in the fridge for 3-4 days.