By Wing C.
This traditional Chinese herbal soup recipe is one of my mum’s favourite comfort foods. Highly regarded in traditional Chinese wellness for its deep body-nourishing properties, this comforting pork herbal soup makes an excellent, warming recipe for winter.
Ingredients for Chinese Herbal Soup (serve 6 – 8)
Fresh Produce & Meat
- Papaya: 1 medium (approx. 400 g), peeled, deseeded, and cut into small cubes
- Coconut flesh: Flesh from 1 small fresh coconut, cut into small cubes
- Carrot: 1 small (60–70 g), peeled and cut into small cubes
- Pork shoulder: ½ portion (approx. 350–400 g)
Traditional Chinese Herbal Elements
- 茨實 (Ground Fox Nut): 2 tbsp (approx. 25 g)
- 南杏乾 (Dried South Almond): 2 tbsp (approx. 20 g)
- 龍眼肉 (Dried Longan Pulp): 2 tbsp (approx. 25 g)
- 開邊湘蓮 (Ground Lotus Seed): 2 tbsp (approx. 25 g)
- 淮山 (Blanched Yam): 4–5 dry slices (or 2 tbsp broken pieces, approx. 20 g)
- 薏米 (Barley): 2 tbsp (approx. 25 g)
Liquid
- Water: Enough to fill a large pot to 1 cm below the rim
👩🍳 Step-by-Step Instructions
Step 1: Blanch the Pork Shoulder
Place the pork shoulder into a small pot and submerge it in cold water. Bring it to a rolling boil over high heat. Let it cook for 5 minutes. This crucial step removes surface impurities, ensuring your herbal broth looks beautifully clear and golden. Drain and rinse the meat thoroughly under cold running water, then set it aside.
Step 2: Prep the Dried Herbs
Place the Ground Fox Nut, South Almond, Longan Pulp, Lotus Seed, Blanched Yam, and Barley into a fine-mesh strainer. Give them a quick rinse under cold running water to remove any packaging dust.
Step 3: Assemble the Soup Pot
In a large, heavy-bottomed soup pot, arrange the blanched pork shoulder, cubed papaya, fresh coconut flesh, and carrot cubes. Scatter the rinsed herbal ingredients evenly over the top.
Step 4: Top with Water
Pour cold water into the pot until the waterline rests approximately 1 cm below the rim.
Step 5: Simmer the Broth
Place the pot over high heat and bring it to a vigorous boil. Once bubbling rapidly, reduce the heat to low. Cover the pot securely with its lid and let it simmer undisturbed for 2 hours.
Step 6: Season and Serve
Turn off the heat. Skim off any excess oil from the surface if desired. Taste the broth—the longan, papaya, and coconut infuse it with a delicate, natural sweetness. Add a pinch of salt to enhance the savoury depth, ladle into bowls, and serve piping hot.
Recipe Notes & Ingredient Substitutions
- No Fresh Coconut? If you cannot find fresh coconut flesh, look for frozen, unsweetened coconut pieces at your local Asian grocer.