Pork and Conch Herbal Soup
Pork and Conch Herbal Soup
Traditional Chinese Name:
清豬骨海螺湯 (Qīng zhū gǔ hǎiluó tāng)
This soup is neutral and sweet to taste.
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Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 8 bowls
- 1 pound of pork shank (or pork marrows and bones for confinement)
- Fresh sea snails, shelled and halved
- 5 pieces of dried sea snail
- 20 g of dried longans
- 3 dried large dates
- 10 g dried red dates
- 20 g of dried Chinese Yam
- 10 g of dried yuzhu
- 10 g of dried wolfberries
- 3 L of water
- salt (for taste)
- In a separate pot, blanch both the sea snails and pork in a pot of boiling hot water for at least 5 minute (to remove impurities, fat and scum), remove and set aside
2. Soak all the herbs in warm water for at least 10 minutes and rinse in warm water
3. Boil your soup water
4. When you soup water boils, add all the ingredients together
5. Boil on high for 30 minute and then reduce boil to a medium boil for another 1.5 hours
6. Serve and enjoy!
A typical neutral soup base for Chinese soups. The dried sea snails are interchangeable with dried conpoys, which is a great substitute if you can’t find sea snails. The dried versions produce similar tastes to the soup as they are both seafood and go through similar drying processes.
CHECK OUT OTHER SIMILAR HEALING HERBAL SOUPS
Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it's working?
It's not a perfect science (still working to perfect it), but I'd say the methodology and thinking is sound 🙂
Would love to hear your thoughts!
EQUIPMENT USED
To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups. Ingredients are a little harder, but I will do my best as I source them around. However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!
A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.
A MUST HAVE in the kitchen! Energy saving, cost effective, and perfect for busy chefs! Check out my article here that explains it.
Another MUST HAVE in the kitchen for soups! It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!
I use these types of stove top safe tea pots to make most of my herbal teas!
This sounds yummy. Can I add ginger for heat for cold weather comfort? Not sure if it will counteract any herbal effect. Thank you.
Dear Sderma,
Actually, ginger goes well with this soup! By adding ginger, I would even say it’s ideal for confinement. Yes – adding the ginger helps warm things up, especially in the winter! No counter effects here! Lisa
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wow so helpful to find this posting. our nanny was just telling us not to make fresh chicken soup for our toddler who is coming down with a cold. switching to pork/conch recipe instead:)
looking forward to more info on this! i grew up drinking chicken congee when i’m sick. would love to know more.
Dear Judy, I asked my herbalist the exact same thing about chicken soup and coughs / colds and the reason she gave me is because there is far more fat content in chicken than pork, but that was the only reason she gave. I’ve tried to ask others about it, too, but doesn’t seem anyone can give me a solid scientific reason not to have chicken soup. If that’s the case, I’d recommend using chicken breast. But pork can be pretty fatty as well! For sure, avoid carrots (which are cooling and can cause more coughing or an itchy throat). Corn is good, neutral and adds good flavour to the soup. Hope this helps, but have been asking for some time! Lisa
Dear Lady Tong,
I really love your soup receipes.
THANK YOU very much for your kindness to brings good health for our family through your attractive children receipes. When children happy,1 family become super healthy!
May Lord God bless you everyday with His peace and protection!
Best regards,
ICE Chang
Thank you, Ice! God Bless as well! Lisa
Thanks so much for clarification about the chicken or pork question! I tried to just drain the fat off the soups before serving it. But I didn’t know about carrots hurting the cough rather than helping. Thanks!
Can we sub the pork with black chicken?