Angelica, Astragalus and Lamb Soup

Why people make this soup

When temperatures drop, some people seem to feel it far more acutely than others — particularly women after a period, when blood is already somewhat depleted. Chronically cold hands and feet, especially at night when it is hard to warm up and fall asleep, are a common complaint that Chinese food therapy addresses through warming and blood-nourishing recipes. This soup brings together three warming powerhouses: angelica root (dang gui), astragalus (bei qi), and lamb — all traditionally considered warming foods that support circulation, nourish blood, and strengthen the body’s internal warmth. It is a wholesome soup the whole family can enjoy together.

Method

1. Blanch the lamb in boiling water to remove impurities; drain and rinse.
2. Rinse and briefly soak the angelica and astragalus.
3. Remove the pits from the red dates.
4. Place all ingredients in a pot with 3 L of water.
5. Bring to a boil, then reduce heat and simmer gently for about 2 hours until the liquid reduces to 1.2–1.5 L.
6. The whole family can drink this soup together. Can be made once or twice a week.

Nourilo’s Tips

A few words about choosing your lamb: lamb belly (yang nan) is fattier and better suited to braising with bamboo shoots or dried tofu skin. For soups, lamb leg or lamb neck is better — the neck in particular is the most tender cut because that muscle is constantly moving, though it tends to cost more than leg. Black grass-fed lamb (hei cao yang) has the least gamey smell and works well for both soups and braised dishes.

If you would like to add rice wine or Shaoxing wine to reduce the gamey aroma, that is perfectly fine.