Watercress,corn,carrot and water chestnut soup ingredients (centre right)
Cantonese slow-boiled soups was a staple at home. Mum’s favorite saying is that loving soup is akin to loving your family. Not a soup lover? That means you are not so attached to the family. Cantonese soups are always consommés and can be used to fix various constitution problems. For example, if you had been over-indulging in fried foods, you maybe “heaty” and need a soup with cooling ingredients such as winter melon. Hacking cough? Sooth your throat with moisturizing chinese pear and barley soup.
Most chinese soups use pork as a base although there are also soups that use chicken or fish. The latter creates a nutritious collagen-dense soup but watch out for the bones! You can also omit animal protein all together for a vegan soup.
You need 2-3 hours of simmering to make these soups. Leftovers? The soup is even better the next day.
Some favorite combinations include:
- Watercress and dried almonds
- Winter melon
- Chinese pear (suet lei), apple and barley
- Green and red carrot
- Fun kok, water chestnut, lotus root
- Fish, potato, tomato, corn
- Papaya
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