Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth

Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth

Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth

A super duper neutral soup that is ideal for all weather, although chayotes are more appropriate for Spring. I still use chayotes in the winter – especially combined with corn and carrots, provides a hearty meal along with the soup.  Fresh seabed coconut is not easy to find, unlike the dried version. They make the soup mildly sweet along with the fresh lily bulbs (which are also not easy to find). If you do run into these at the supermarket or wet mart, I would highly recommend purchasing them for soup usage! The can be frozen for up to 6 months! This is an easy soup to make and can be made with pork or chicken. When it comes to soup, I rarely tell my kids what’s in it until after they have tasted it. To be honest, Chinese soups don’t always looks at appealing as it tastes!

Soup Name:

Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth

Traditional Chinese Name:

新鮮海椰子合掌瓜豬湯 (Xīnxiān hǎidǐ yē hézhǎng guā zhū zhǎn tāng)

 

For soup videos, visit us on YouTube.

What’s involved?

Prep time: 15 mins

Cook time: 30 mins medium high heat + 1.5 hours in thermal pot (or on low heat)

Total time: 2 hours 15 mins

Serves: 8 bowls

Ingredients

Cooking Instructions

  1. Start boiling your soup water
  2. In a separate pot of boiling water, blanch the pork shank in the hot water for 5 minutes, remove from water and rinse in warm running water (to remove the pork foam that has accumulated)
  3. Once you soup water boils, add in pork shank, largely cubed chayotes, fresh seabed coconut, fresh lily bulbs and dried dates
  4. Boil on high heat for 30 minutes and reduce to a low boil for another 1.5 hours
  5. Salt if necessary
  6. Serve and enjoy!

For more videos, visit us on YouTube.

 

 

 

EXPLORE MORE

Sugar Cane and Imperatae Drink

Soup Name: Sugar Cane and Imperatae Drink Traditional Chinese Name: 竹蔗茅根 (zhú zhè máogēn)   For videos, visit us on YouTube. A traditional Chinese drink which helps cool the body and reduce heatiness. It’s natural sweetness is perfect for hot summer days and this...

Your guide to COOLING and WARMING ingredients in Chinese Soups

Your guide to COOLING and WARMING ingredients in Chinese SoupsDid your parents or grandparents ever tell you that you're too "yeet hay" (heaty) and would make you a cooling soup or tea or drink, such as watercress soup or winter melon and then go on to explain that it...

Double-boiled Whole Winter Melon Soup

I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able...

The “Do’s” and “Don’t’s” of Chinese Confinement

THE DO's and DON'T's Of Chinese Confinement It all starts with one key principle in Traditional Chinese Medicine:  Re-balance the Yin and Yang in the body. The energy in the body post birth is normally in an increased yin (cooling) state due to the loss of blood and...

Chicken Wintermelon Soup for Summer!

Soup Name:  Chicken Wintermelon Soup for Summer! Traditional Chinese Name:   冬瓜雞湯 (dōng guā jī tāng)  For more videos, visit us on YouTube.Here is a variation on the wintermelon soup using chicken as the protein instead of pork.  It's slightly cooling, helping to...

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

Did you know that wontons literally means "cloud swallow" in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp! For more videos, visit us on YouTube.Check out the video on how to create awesome wontons at home!   What...

Turkey Chinese Congee (Porridge)

Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...

Papaya and Peanuts in Pork Broth

Papaya Peanuts in Pork Broth

 

My mother-in-law made this soup one day and it was so simply brilliant, that I tried it myself. I am a fan of boiled peanuts and papaya is a neutrally healthy fruit to add to soups. You can use either unripe red papayas or green papayas. The red papayas are definitely sweeter, but you need to use the unripe ones so they don’t disintegrate too badly in the soup. The green papayas aren’t as sweet, but have a lingering sweet taste that’s quite delicious in itself. I loaded in the peanuts and eat them as a meal – yum!

Soup Name: Papaya and Peanuts in Pork Broth

Traditional Chinese Name: 木瓜花生豬骨湯 (mù gua huā shēng zhū gǔ tāng)

Papaya and Peanuts in Pork Broth
Recipe Type: Soup
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 100g raw [url href=”http://www.thechinesesouplady.com/peanuts/”]peanuts[/url]
  • 2 raw [url href=”http://www.thechinesesouplady.com/papaya/”]green papayas[/url]
  • 1 pound of fresh [url href=”http://www.thechinesesouplady.com/pork-shank/”]pork shank[/url]
  • 10 large [url href=”http://www.thechinesesouplady.com/large-dried-dates/”]dried dates[/url]
  • 2 L of water
Instructions
  1. Start boiling your soup water in a large pot (thermal ideal)
  2. In a smaller pot, bring enough water to cover the pork shank to a boil and blanch the pork for 5 minutes in the boiling water, remove when done
  3. Cut the papayas into large cubes
  4. When your soup water boils, add all the ingredients together
  5. Boil on medium heat for 30 minutes (ensuring a constant boil)
  6. Reduce heat to a low boil for another 1 hour (or place into thermal pot)
  7. Serve and enjoy!

 

Papaya_peanut_pork_broth_02

Dried and Fresh Bok Choy in Pork Broth

Soup Name: Dried and Fresh Bok Choy in Pork Broth

Traditional Chinese Name:  菜乾白菜湯 (cài gān bái cài tāng)

Introduction:
This cooling soup is really sweet and delicious! With a combination of dried and fresh bok choy, it’s a basic soup with minimal ingredients. You can adjust the “coolness” of the soup by adding more or less ginger, but it’s great to help fight off fever, a heaty body, an inflamed tongue, a mouth full of cold sores or canker sores. Really, no salt needed – just be sure to rinse and wash the dried bok choy super well, or you’ll have lots of added protein (the little flies that always seem to be embedded during the curing process!).



Amount serves: 5-6 large soup bowls (around 300 mL each)

What Ingredients are required?

500 g of fresh pork shank
100 g of fresh bok choy
50 g of dried bok choy
6 large dried dates
3 slices of fresh ginger
20 g of apricot kernals

2-3 L of water

How do I prepare it?

  1. Blanch the pork shank in a pot of boiling water for 5 minutes. Drain and set aside.
  2. Soak the dried bok choy in warm water for 15 minutes
  3. Rinse the dried bok choy in running water 2-3 times (to remove the dried bugs that get embedded during the curing process)
  4. Boil you soup water
  5. When the water boils, add all the ingredients together
  6. Boil on high for about 30 minutes and set to medium boil (covered) for another hour
  7. Serve and enjoy!

Any benefits?

  • Help relieve heatiness in the body
  • Helps cool the body in the hot days
  • This soup is beneficial to help moisten, heal and cleanse the lungs
  • It’s a good base soup (to add carrots and corn and other vegetables)
  • You can use any combination of the bok choys (if you have more dried, use dried or if you can’t find any fresh bok choy)
  • Excellent high fiber soup and low in fat and calories
  • Both dried and fresh bok choy are high in Vitamin C and rich in antioxidants (which help prevent and slow the aging process)

Any precautions?

  • Not ideal for those in confinement or the first trimester of their pregnancy (as the soup is cooling and can cause contractions)
  • Be sure to thoroughly rinse both the dried and fresh bok choy (to remove pesticides, dirt and bugs)

Walnuts and Cashews in Pork Broth

Soup Name: Walnuts and Cashews in Pork Broth

Traditional Chinese Name: 合桃素湯 (hé táo sù tāng)

Introduction:

This interesting soup is mainly composed of round stuff (little nibbles of things) like nuts and beans.  This soups excellent for “brain” and “memory” development (so says my herbalist) and great for kids.  This soup does need something to punch up the taste because without additional veggies, it really does taste a bit bland and nutty, so I threw in a pumpkin (which still didn’t make it sweet enough, so maybe throw in some carrots and corn too).  Next time.

What ingredients are required?

1 pound fresh pork shank
20g of peeled cashews
20g of peeled walnuts
2-3 large dried dates
1 fresh lily bulb (or dried)
10 pitted red dates
20 dried lotus seeds
1 whole Japanese pumpkin, largely sliced with skin
40 g red kidney beans
2 L of water

How do I prepare it?

  1. Soak the cashews, walnuts, dates, lily bulb and beans in warm water
  2. Begin to boil your soup water
  3. In a separate pot of boiling water, blanch the pork shank for 5 minutes and drain
  4. Wash and chop pumpkin into slices (while keeping skin to prevent the pumpkin from disintegrating)
  5. When your soup water boils, throw all the ingredients together
  6. Boil on high heat for 30 minutes and reduce to a medium boil for another 1.5 hours
  7. Serve and enjoy!

Any benefits?

  • Excellent soup for eyes and brain development (especially in children)
  • Ingredients are readily available
  • Soup is low in fat

Any precautions?

  • This soup has a strong nutty taste, so you can consider masking it with  more veggies (ie: corn, carrots, squash)
  • Caution for children under 2 (as walnuts & cashews may be a risk for nut allergy)

Cooling Wintermelon Soup

Soup Name: Cooling Wintermelon Soup

Traditional Chinese Name: 祛濕清熱冬瓜湯 (qū shī qīngrè dōngguā tāng)

Introduction:

A must drink for the hot, stuffy summers.  It helps cools the body, reduces heatiness and eliminates overheating.  While mildly sweet and light to taste, this is a common and very popular soup in the Cantonese soup repertoire.  There are a variety of ways to make this soup, but this is the most basic.

Ingredients:

1 pound of fresh pork shank
1 large slice of wintermelon
5-6  honey dates
2 tablespoons of hyacinth beans
5 g of dried lily bulb (or 5-6 pieces)
20 g of fu ling
10-12 lotus seeds
2-3 L of water

How do I prepare it

  1. Blanch fresh pork shank in a pot of boiling water
  2. Boil your soup water
  3. Wash and cut wintermelon into cubes (separate skin from meat) – skin is still added to soup
  4. Rinse all other ingredients in warm water
  5. Once soup water boils, add all the ingredients together
  6. Boil on high for 30 minutes, reduce to a simmer for another 1.5 hours
  7. Serve and enjoy!

Any benefits?

  • Helps reduce heatiness in the body
  • Eliminates excess heat and helps cool the body

Any precautions?

  • Women in their first trimester of pregnancy should avoid as it is an extremely cooling soup and may cause contractions
  • Melon soups are best consumed within same day as keeping melon soups overnight or over an extended period will make the melons sour (and so will your soup!).