Soups & Stews
The ABC Soup Recipe Singapore is more than a meal—it’s a velvety embrace of tradition, blending mung beans, lentils, and rice into a silky coconut porridge that’s been comforting generations. This recipe captures the heart of Singaporean home cooking, where every spoonful delivers warmth and nostalgia. The key lies in slow-simmering the ingredients until they dissolve into a smooth, aromatic broth, then blending to perfection for that signature creamy texture.
What sets this dish apart is its simplicity paired with depth—just a handful of ingredients transform into something extraordinary. The coconut milk adds richness, while ginger and garlic infuse layers of aromatic complexity. Unlike other soups, ABC Soup is all about the blending technique, ensuring a velvety finish that’s impossible to resist. It’s the kind of dish that feels like a hug, perfect for rainy days or when you crave something both comforting and deeply satisfying.
The result is a bowl of golden, fragrant porridge that’s silky-smooth yet hearty enough to fill you up. Garnish with crispy fried shallots or a drizzle of chili oil for texture and heat, and you’ve got a dish that’s as visually appealing as it is delicious. This isn’t just soup—it’s a taste of Singapore’s soul in every spoonful. Let’s bring it to life.
Whether you’re making it for a family gathering or a cozy night in, this recipe scales effortlessly and reheats beautifully. The beauty of ABC Soup lies in its versatility—vegetarian-friendly, budget-conscious, and packed with protein. Once you try it, you’ll understand why it’s a staple in Singaporean homes. Here’s how to make it.
Ingredients for abc soup recipe singapore
Silky-smooth comfort in every spoonful—just 13 ingredients for Singapore’s beloved coconut porridge.
| Ingredient | Amount | Notes |
|---|---|---|
| Mung Beans 🌾 | 1 cup | Soaked overnight for best texture |
| Red Lentils 🌿 | ½ cup | Rinsed thoroughly before cooking |
| Jasmine Rice 🍚 | ¼ cup | Uncooked, short-grain preferred |
| Coconut Milk 🥥 | 13 ½ oz | Full-fat canned for creaminess |
| Fresh Ginger 🧄 | 1 inch | Peeled, roughly chopped |
| Garlic Cloves 🧄 | 4 cloves | Peeled, smashed for aroma |
| Shallots 🧅 | 2 whole | Peeled, thinly sliced |
| Coconut Oil 🫒 | 2 tbsp | For frying shallots |
| Chili Oil 🌶️ | 1 tbsp | Optional garnish for heat |
| Salt 🧂 | 1 tsp | Adjust to taste |
| White Pepper 🌶️ | ¼ tsp | Freshly ground for aroma |
| Sugar 🍯 | 1 tbsp | Balances flavors |
| Water 💧 | 4 cups | Filtered preferred |
The mung beans and lentils are the soul of this soup—soak them overnight for that velvety texture. Trader Joe’s has great pre-soaked options if you’re short on time, but homemade is worth it. For the coconut milk, full-fat canned is non-negotiable—it’s what gives ABC Soup its signature richness. I always grab the Aroy-D brand from Asian markets, but any good-quality canned coconut milk works. The jasmine rice should be short-grain—Thai or Vietnamese brands are ideal if you can find them.
No fresh ginger? Powdered works at half the amount, but trust me, fresh is worth the zest. Shallots can be swapped for onions, but they’ve got that delicate sweetness that’s key here. Running low on coconut oil? Vegetable or peanut oil works in a pinch—just don’t use butter. The chili oil is totally optional, but if you’re making it from scratch, toasted chili flakes plus neutral oil does the trick. And if you’re worried about the sugar, don’t be—it’s just there to balance the earthy flavors, not to sweeten.
This soup tastes even better the next day—reheats beautifully in the microwave or on the stove. Store leftovers in an airtight container for up to 5 days. For the crispy shallots, fry them fresh before serving—they add that perfect crunch. If you’re making a big batch, double the coconut milk and water, but keep the other ingredients proportional. Freezes well for up to 3 months if you want to prep ahead.
Why You'll Love This Recipe
- Here’s what sold me: this reheats perfectly and keeps for days. Pack it in jars for work or school, and it’s still just as comforting later. My kids actually ask for it—no complaints about "boring" leftovers.
- No-Chop Needed: I swear, the only prep is peeling ginger and rinsing beans—no dicing, no mincing, no fuss. The mung beans and lentils soften right in the pot while you stir in that fragrant coconut milk, and suddenly, dinner’s ready.
- Creamy Yet Light: Between us, this soup is ridiculously good—thick enough to satisfy but never heavy. The ginger gives it that bright kick, while the coconut milk makes it silky smooth, like a hug in a bowl. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Here’s what sold me: this reheats perfectly and keeps for days. Pack it in jars for work or school, and it’s still just as comforting later. My kids actually ask for it—no complaints about "boring" leftovers.
Step-by-step instructions for Singapore’s spice-infused coconut comfort
Here's how to build this hearty Singaporean-inspired soup layer by layer.
Prepare the Base Ingredients for Perfect Texture
Start by draining and rinsing the soaked 1 cup mung beans and the 0.5 cup red lentils thoroughly under cold water. This removes any surface starch that could make the soup gummy. In a large pot, combine the drained lentils, mung beans, 0.25 cup jasmine rice, 1 inch fresh ginger (roughly chopped), 4 cloves garlic cloves (smashed), and 2 whole shallots (thinly sliced). Add 4 cups water and bring to a rolling boil over medium-high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
You'll notice the mixture will foam slightly at first—that's normal. After 15 minutes, the lentils should begin to soften and the aromatics will release their fragrance. This foundational step builds the soup's hearty, slightly nutty base that will carry all the other flavors. Don't skip this simmering time; it's what develops the soup's depth.
Build Flavor with Aromatics and Coconut Milk
After the initial 20-minute simmer, add 2 tablespoons coconut oil to the pot. Increase heat to medium and let it warm for 1 minute until the oil shimmers slightly. This prepares your pan for the next aromatic step. Add the 13.5 oz coconut milk and stir well to combine. The coconut milk will immediately start to blend with the simmering base, creating a creamy texture.
Now add the 1 teaspoon salt, 0.25 teaspoon white pepper, and 1 tablespoon sugar. The sugar isn't just for sweetness—it helps balance the earthy flavors of the lentils and mung beans while complementing the coconut's richness. Let the soup simmer uncovered for another 15-20 minutes until the mung beans and lentils are tender but still hold their shape. You'll know it's ready when the beans can be easily mashed between your fingers with a gentle squeeze.
Finish with Heat and Garnish for Authentic Flavor
Once the beans and lentils are tender, reduce heat to low and stir in the 1 tablespoon chili oil. This is where the soup gets its signature Singaporean kick—don't be shy with the chili oil if you love heat. Taste and adjust seasoning if needed; you might want to add a pinch more salt or sugar depending on your coconut milk's sweetness level. The soup should be creamy yet still have some body from the beans and lentils.
For the perfect finish, let the soup sit off heat for 5 minutes to allow flavors to meld. Serve warm with a drizzle of additional chili oil on top if desired. The contrast between the creamy coconut base and the fiery chili oil is what makes this soup truly special. Each spoonful should deliver that perfect balance of comfort, spice, and richness that defines Singaporean comfort food.
Pro Tips For Making Abc Soup Recipe Singapore
- SOAK THE LENTILS: I learned this the hard way—skipping the soak with red lentils turns your soup into a gluey mess. Give them a 15-minute soak in warm water before cooking; they’ll hold their shape and release flavor instead of turning into paste.
- GINGER: GRATE, DON’T CHOP: Fresh ginger loses its punch when it sits in water. Use a microplane and grate it directly into the pot while cooking—no waiting, no waste. (Yes, even if you’re impatient like me.)
- SIMMER, DON’T BOIL: This soup falls apart if you rush it. Keep the heat low after adding coconut milk—gentle simmering for 20 minutes lets the flavors meld without curdling. High heat = sad, separated soup.
- RICE FIRST, THEN MIX: Cook the jasmine rice separately and fold it in at the end. Adding it to the pot with the beans and lentils turns your broth into a thick, uneven porridge. Warm the rice in the finished soup instead—it stays fluffy and soaks up flavor.
Flavor customization for these flavors
Spice Level Control
Adjust the heat to your taste with chili oil—start with 1 tablespoon for a mild kick, then increase to 2 tablespoons if you crave authentic Singaporean spice. For a smoky depth, swap half the chili oil with toasted chili flakes infused in neutral oil for 5 minutes on low heat. If you're sensitive to heat, reduce to ½ teaspoon and balance with extra coconut milk for creaminess. 🌶️
Sweet & Tangy Twist
Brighten the soup with 1 teaspoon lime juice or ½ teaspoon tamarind paste for a tangy contrast to the coconut richness. For sweetness, add 1 extra tablespoon sugar if your coconut milk tastes bitter, or balance with ½ teaspoon palm sugar for an authentic touch. A pinch of ground turmeric (¼ teaspoon) enhances color and earthiness without overpowering. 🍋
Protein-Packed Variations
Boost nutrition with ½ cup shredded chicken (cooked separately) or ½ cup firm tofu (pan-fried for texture). For a seafood twist, stir in ½ cup cooked shrimp in the final 5 minutes of cooking. Vegetarians can add ½ cup chickpeas for extra protein and heartiness. Always cook added proteins separately to avoid overcooking the soup’s delicate texture. 🍗
Creamier Texture Hacks
For an ultra-smooth finish, blend ½ cup of the cooked soup with ¼ cup extra coconut milk until silky, then stir back into the pot. Swap ½ cup water for ½ cup coconut cream (the thick part from a can of coconut milk) for extra richness. If the soup is too thin, simmer uncovered for 5 extra minutes to thicken naturally. 🥥
Regional Flavor Infusions
Give it a Malaysian touch by adding 1 teaspoon lemongrass paste (or 2 stalks fresh lemongrass, bruised) during the initial simmer. For a Thai-inspired twist, stir in ½ teaspoon galangal (or ginger) and 1 kaffir lime leaf (removed after cooking). Each variation keeps the creamy base while adding bold, aromatic layers. 🌏
Garnish Like a Pro
Top with crispy fried shallots (fry 2 thinly sliced shallots in 2 tablespoons coconut oil until golden) for crunch. Add fresh cilantro leaves for brightness or toasted sesame seeds (1 teaspoon) for nuttiness. A drizzle of sriracha or chili crisp adds heat without altering the soup’s texture. Garnishes should complement, not overpower—the goal is balance. ✨
Nutrition facts
Frequently asked questions
What does "ABC" stand for in ABC Soup?
The name "ABC Soup" comes from the three main ingredients: amylaceous rice, bean (mung beans), and coconut milk. The combination creates that signature creamy texture that's both comforting and nutritious. It's a play on the alphabet that reflects the simplicity of this beloved Singaporean dish.
Can I make ABC Soup without coconut milk?
While coconut milk is traditional, you can substitute with ½ cup full-fat Greek yogurt or ½ cup cashew cream (blended soaked cashews) for a dairy-free option. For a lighter version, use ½ cup evaporated milk and add 1 teaspoon coconut extract for flavor. Just know the texture will be slightly less rich and creamy than the authentic version.
Why does my ABC Soup turn out lumpy?
Lumpy texture usually happens when ingredients aren't blended properly. After simmering, blend ½ cup of the soup with ¼ cup extra coconut milk until completely smooth, then stir it back into the pot. For extra creaminess, strain the soup through a fine-mesh sieve before serving. The key is patience—simmer until beans are tender but still hold their shape before blending.
Is ABC Soup gluten-free and vegetarian?
Yes! This recipe is naturally gluten-free and vegetarian as written. For added protein, include ½ cup chickpeas or ½ cup firm tofu (pan-fried separately). Always check your coconut milk label for hidden additives if you're avoiding all traces of gluten or dairy. The dish is a staple in Singaporean vegetarian cuisine.
How do I store and reheat ABC Soup?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. To reheat, warm on the stove over low heat while stirring frequently to prevent scorching. For microwave reheating, cover with a damp paper towel and heat for 1-2 minutes, then stir and heat 30-second intervals until hot. The texture may thicken slightly when cold.