Eliminate cough and phlegm with this chayotes and seabed coconut Chinese herbal soup in pork broth
Soup Name: Eliminate cough and phlegm with this chayotes and seabed coconut Chinese herbal soup in pork broth
Traditional Chinese Name: 止咳化痰合掌瓜煲豬骨湯 (zhǐké huà tán hézhǎng guā bāo zhū gǔ tāng) – direct translation here is “stop cough dispel phlegm chayotes in pork bones soup”.
Nature: Slightly cooling (relieving heat from the lungs and nourishing Yin).
Targets: Lungs
Taste: Sweet
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This is a very specific soup designed to address the cough and phlegm with custom herbal ingredients to support these conditions. I don’t normally drink this soup without these conditions, so it was intended to help my daughter relieve a cough and loosen the phlegm in her lungs.
The star ingredient really is the seabed coconut. I buy it dried and pair it with any melons, though chayotes are the best as they are quite neutral, easy to find and were actually on sale today!
To help with the cough, I added in:
- Dried apricot kernals – also another key herb to help relieve coughs
- Dried tangerine peels – to eliminate the phlegm from her lungs
- Dried raw barley – to help dispel the moisture from her body (particularly the unwanted moisture from her lungs and dry out the phelgm)
What’s involved?
Prep time: 15 mins (with blanching
Cook time: 30 minutes on stove top on medium-high + 2 hours in the thermal pot
Total time: 2 hours 45 mins
Serves: 8 bowls
Ingredients
- 5 pieces of dried seabed coconut (海底椰 hai di ye)
- 1 piece of dried tangerine peel (陳皮 chen pí)
- 1 tablespoon of dried apricot kernals (南北杏 nán běi xìng)
- 2 tablespoons of raw barley (薏仁 yì rén)
- 5 dried shiitake mushrooms (for flavor) (冬菇 dōng gū)
- 2 fresh chayotes, sliced and seeded (合掌瓜 hup jeung gwa)
- 2 fresh corn, halved
- 1 pound of fresh pork bones (any type will do)
- 2.5 L of water
- salt, as needed
Prep Instructions
- In a separate pot of cold water, start by blanching your pork bones, bringing them to a boil on high heat. You can watch this video on how to blanch pork bones as reference.
- Once they boil, drain the water, rinse under cool water a few times to remove the debris, fat, and bones and set aside.
- Begin to boil your soup water in a thermal soup pot. I use these to help save time and energy.
- Wash and cut your chayotes any way you’d like. Be sure to remove the inner seeds. You don’t need to peel them as this will help keep the chayotes together and intact (especially for a long boil) and the skin is soft and edible once boiled.
- Half your corn.
- Once your soup water boils, add all the ingredients in, including the blanched pork bones.
- Cover and boil on high for 30 minutes. Turn off the heat and put the inner pot into the thermal outer pot and let it sit for at least 2 hours (it will continue to heat and boil inside on its own).
- Before service, reboil for 10 minutes.
- Serve and enjoy!
- Salt as needed.
What you’ll need:
A must have soup pot at home! Saves time, money, and energy! I literally drop the internal pot into the outer pot and let it cook by itself!
So much fun with these wand salt shakers. Why not? Cooking is a form of magic.
A must have for Chinese soups. These oil scoopers can scoop out oil, fat, debris from your soup. Amazing!
These heat resistant, dish washer safe rubber spatula like soup spoon is amazing. I use it for thick and thin soups and it has such a good volume!
You can buy these pre washed, ready to use dried tangerine peels for soups and teas if you don’t want to wash and clean yourself! So perfect!
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