Recovery Healing Soup (for Coughs and Nourishing Lungs)

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Soup Name:

Recovery Healing Soup (for Coughs and Nourishing Lungs)

 

This tea is slightly cooling in nature and sweet to taste.

 

For more videos, visit us on YouTube.

Wow, there’s definitely something going around lately!  As the seasons change from fall to winter, what happens is different pathogens show up and we can’t always adapt as quickly.  

In partnership with SouperWell, a Toronto-based hand-crafted Chinese soup provider, I made the PERFECT soup this weekend for my sick family.

Seriously, my kids got sick two weeks ago, I got sick last week, and finally my husband was lucky enough to get it.  This also included my nephews and other family members all passing something around and then colleagues and hospitals concerned about filling capacity.

 

Try this recovery healing Chinese soup to help nourish, strengthen, and loosen the congestion on the chest and lungs to help with breathing.

This soup is slightly cooling, sweet to taste, and designed to remove dampness from the body.  It’s perfect for those with phlegm, runny everything (nose, throat), and sore throats.  

The soup packet itself has all the basic ingredients you’ll need to address this and I added some protein, neutral vegetables, and my all-time favourite lung power herb, the dried snow fungus.

 

What’s involved?

Prep time: 30 mins

Cook time: 1 hour (on the stove top).  30 mins before going into the thermal pot and then 30 mins before serving to soften the snow fungus.

Thermal pot cook time:  3 hours (or an eternity later)

Total time: 4 hour 30 mins

Serves: 8 bowls

Ingredients

Dried contents (in the soup package):

Additional ingredients:

  • Fresh pork (anything), I used pork legs because of the marrow content
  • frozen conch
  • Neutral vegetables (I used 1 carrot and 1 corn)
  • 1 large piece of dried snow fungus
  • 3L of water

 

Cooking Instructions
  1. Soak the dried snow fungus in a large bowl of cool water to let it expand (so you can cut out the hard, unwanted middle) – you can watch this video here on how to prepare it
  2. Soak the dried conch and dried mushrooms in another separate bowl of cool water to allow them to expand and soften as well
  3. Boil 2 pots of water, your soup water and a separate blanching pot for the pork and frozen conch
  4. While your soup water is still cold, add in the dried fig and dried snow pears.  This will ensure they don’t cook right away and allow the flavours to seep out as it warms. 
  5. When your blanching water boils, add in the fresh pork bones and frozen conch
  6. Boil this for 10 minutes or until the water boils again and you can see a layer of brown foam
  7. Remove the pork bones and conch into a separate bowl, rinse under warm water to remove any excess foam and debris.  I’ll also scrub the conch to make sure it’s super clean as I usually serve this as a side dish
  8. You can prepare your vegetables now, ensuring they are cut into bite-sized pieces
  9. When your soup water boils, add all the ingredients into the pot (except the snow fungus)
  10. Cover and boil on high heat for 30 minutes
  11. You can then transfer your soup pot to it’s thermal holder (or continue to boil on low heat for another 2-3 hours)
  12. 30 minutes before you serve, put the pot back on the burner on medium heat and add in the prepared snow fungus
  13. Serve and enjoy!
  14. You can remove the mushrooms and the conch from the soup, slice into small pieces, and serve as a side dish with soy sauce.  So yummy!
Any benefits?
  • This soup is perfect for nourishing and tonifying the lungs
  • It helps with cough, especially a wet cough where there is phlegm, congestion in the chest, and difficulty breathing
  • It’s a cooling and sweet soup that is perfect for the whole family
  • Start with this amazing soup herbal base and add either chicken or pork, or keep it vegetarian with more neutral (or slightly cooling) vegetables such as corn, carrots, chayotes, or fresh Chinese yam.

For videos, visit us on YouTube.

Thank you so much to the community for sharing your comments and progress!

❤️❤️❤️ 

This is a recent instagram follower sent me this comment for this soup!  I love how Chinese soups can bring surprises, love, and wonder in our families!  Thank you for sharing!

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!

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Cough Reduction Tea (From Colds)

Cough Reduction Tea (From Colds)

Cough Reduction Tea (From Colds)

Soup Name

Cough Reduction Team (From Colds)

Traditional Chinese Name:  

止咳茶 (zhǐ ké chá)

 

It started with a cold.  My whole family had it, being passed from one person to the other.  My symptoms were light though, feeling primarily fatigue throughout a two week period, until the end.  I developed this mildly itchy (but highly irritating) cough that just wouldn’t go away, even with cough syrup.  So I went to find my Chinese doctor and herbalist who asked me a few questions, asked me to show him my tongue and recommended this mild tea designed to squash that pesky cough.

What’s involved?

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 2 cups

Ingredients

A majority of the ingredients are cough attacking ingredients and readily found at your wet marts, herbalist, or dried food stalls.  They are primarily leafy and stem based, and not a cooling tea at all, but does address heatiness in the body. 

Normally, anything cooling actually stimulates coughing more, so these are warm ingredients that are paired perfectly for anyone who wants to try an alternative solution to the drowsy cough medicine.  This tea is mild enough for kids, mild enough to drink back to back, slightly warming, but not heaty, and perfect for vegetarians.  On top of the dried herbs, chuck in a slice of ginger for good measure!

This tea is already slightly sweet (due to the sugared dried kumquat) and quite soothing to drink.  No sugar needed!

Cooking Instructions

  1. Boil your tea water
  2. Once boiling, add in all the ingredients together
  3. Boil on medium high (covered) for an hour
  4. Strain the ingredients
  5. Serve and enjoy

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