The Chinese in Singapore are big believers in the healing properties of soups — specifically, “heaty” and “cooling” soups, which either add fire to your body or cool it down, getting just the right balance of Yin and Yang.
I know it’s sacrilege to say this — and I can already hear the clucking of my Mum and aunts who might actually read this — but I don’t give two hoots about heaty or cooling.
The most important question for me always is, “Does it taste good?”
And with green bean soup, the answer is: Yes, oh yes.
Despite my love for this sweet soup, I’ve never known how to make it. So, when my Let’s Lunch friends, a group of intrepid cooks spread across two continents who’ve been staging virtual lunchdates, suggested that we make a chilled soup for our next meal, I jumped at the excuse to learn my mother’s recipe.