Slow-boiled soup 老火湯
Carrot, water chestnut and corn soup
紅蘿蔔馬蹄粟米湯hung4 lo4 baak6 maa5 tai4 suk1 mai5 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Water chestnut is cold; carrot and corn are neutral.
Good for traditionally believed to clear heat and help after too much fried food.
- 20 minprep
- 2 hcook
- 6servings
- One potAll year
Eat at ? Start by …
Ingredients
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- 2¾ quarts2.5 LWater
1 pantry item with a checked Amazon match. Buy the fresh produce and meat locally or on Weee!.
Method
- Peel the water chestnuts and halve them. Cut the carrots and corn in chunks.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 1 hour 30 minutes.
- Skim off any fat and season with salt just before serving.
Who should go easy
Fine for most people.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
