This soup is ideal for colds, flus and cough. If you’ve got a sore or scratchy throat, achy body, tiredness and/or headache – this soup is for you! From an Eastern perspective, the Chinese don’t recommend drinking chicken soup when you’re sick, which to me, sounds off, but you can’t argue thousands years of tradition through Chinese medicine. My herbalist recommended this relatively “neutral” soup for me and is considered 滋陰 (zī yīn), which means treating yin deficiency by reinforcing body fluid and nourishing the blood. If you look at the herb base, it’s pretty basic and ideal for most soups – the kicker is to add sea whelk (or conch or sea snail). You don’t need to add fresh sea snail (they can get pretty expensive if you buy them live from the wet mart), but definitely add pork. This soup ended up tasting delicious and sets a great base for adding vegetables of your choice – like corn, onions, or chayotes – all neutral vegetables.
Update on Jan 8: Boy, do my readers really keep me on my toes! Someone asked why the Chinese don’t recommend chicken soup when you’re sick, so I ran to see my herbalist this morning who gave me an answer like this. Basically, the idea is that chicken bones / carcasses itself are way fatter than pork and normally people will put veggies such as carrots with chicken soup – which is a big no no. Carrots are a cough inducing and don’t help colds or coughs very much. As for the chicken, well, I could borderline say that if you’re using chicken breast or skinny (fatless) chickens, it should be OK? I’m still researching this, but will share more when I find something more concrete.
Soup Name: Pork and Conch Herbal Soup
Traditional Chinese Name: 清豬骨海螺湯 (Qīng zhū gǔ hǎiluó tāng)
- 1 pound of [url href=”http://www.thechinesesouplady.com/pork-shank/”]fresh pork shank[/url]
- 2 fresh [url href=”http://www.thechinesesouplady.com/sea-snail-fresh/”]sea snails[/url], shelled and halved
- 5 pieces of dried [url href=”http://www.thechinesesouplady.com/sea-snail-fresh/”]sea snail[/url]
- 15 [url href=”http://www.thechinesesouplady.com/longan-dried/”]dried longans[/url]
- 3 [url href=”http://www.thechinesesouplady.com/large-dried-dates/”]dried large dates[/url]
- 10 [url href=”http://www.thechinesesouplady.com/red-dates/”]dried red dates[/url]
- 5 [url href=”http://www.thechinesesouplady.com/chinese-yam-dried/”]dried Chinese yam[/url]
- 10g of [url href=”http://www.thechinesesouplady.com/yuzhu/”]dried yuzhu[/url]
- 10g of [url href=”http://www.thechinesesouplady.com/wolfberries-dried/”]dried wolfberries[/url]
- 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
- Soak all the herbs in warm water for at least 10 minutes and rinse in warm water
- Boil your soup water
- When you soup water boils, add all the ingredients together
- Boil on high for 30 minute and then reduce boil to a medium boil for another 1.5 hours
- Serve and enjoy!
One of the more affordable seafood you can use for soups is dried sea snail. They come in thin, hard slices and add a sweet, sea-salt taste to the soup (similar to dried conpoys). Plus, these things are storage friendly and can be stored in your freezer or fridge for up to 6 months.
A typical neutral soup base for Chinese soups. The dried sea snails are interchangeable with dried conpoys.
Fresh sea snails are an ideal addition to soups. Although VERY EXPENSIVE (you have to eat the meat given how much they can cost), they add a deliciously sweet flavour to the soup. Get the ladies at the wet mart to break the shell for you and they’ll give it to you like this – ready for washing and blanching in boiling hot water.
YUMMY soup! I literally had 4 bowls myself and the children also loved it. A great soup for the whole family.