Soups
Astragalus Codonopsis Snakehead Fish Soup
Traditionally used to support qi, strengthen the spleen and aid recovery
Why people make this soup
In Chinese tradition there’s a saying that “long illness brings depletion” — when an illness drags on, it tends to wear at the spleen and stomach, leaving a person tired and listless, sallow, eating little, thin and weary. The traditional approach is to support recovery by strengthening the spleen and replenishing qi. This Astragalus, Codonopsis and Snakehead Fish Soup is traditionally regarded as supporting qi and the spleen and strengthening the body, making it a well-loved choice for those feeling weak and depleted after illness.
Who it suits / who should be cautious
- Suits those feeling weak, tired and depleted after an illness; also traditionally favored for women after a natural childbirth
- After a caesarean (or any abdominal surgery with a wound), snakehead fish is traditionally avoided to discourage scar-tissue growth — replace it with lean pork or chicken
- If you are seriously unwell or not recovering, please see a doctor
Why these ingredients (the food-therapy logic)
- Astragalus (bei qi): a classic qi-supporting root, traditionally regarded as strengthening the body’s defenses (the best grade is “black-gold qi” — dark-edged, yellow-centered, finely fibrous)
- Codonopsis (dang shen): traditionally used alongside astragalus to support qi and the spleen
- Snakehead fish (sheng yu): traditionally valued in recovery for supporting the body and tissue repair (wild fish has a smaller head relative to its body and brighter color)
- Red dates (hong zao): added to nourish and round the broth
Ingredients (3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Astragalus root | ~37.5 g | ~6–7 slices |
| Codonopsis root | ~37.5 g | ~2 roots |
| Snakehead fish | ~600 g | cleaned, pan-fried |
| Red dates | 6 | optionally pitted |
| Fresh ginger | 2 slices | — |
| Lean pork | ~150 g | blanched |
| Water | 6 bowls | reduces to ~3 |
Method
- Clean and gut the snakehead fish, then pan-fry in a little oil until golden.
- Slice the lean pork and blanch it.
- Simmer all ingredients in 6 bowls of water for about 1.5 hours, reducing to about 3 bowls. Serve.
Bro Niu’s tips
The fish pictured is wild snakehead — recognizable by a head that is smaller relative to its body and by a brighter color than farmed fish. This soup is well suited to women after a natural childbirth. For those who had a caesarean, snakehead fish is best replaced with lean pork or chicken to avoid encouraging scar-tissue growth at the wound.
Community questions answered (selected)
- Q (cece): About 37.5 g of astragalus is roughly 6 slices, and codonopsis about 2 roots? I live in the US and have no snakehead fish — can I use other fish? Does it need to be whole? Bro Niu: Astragalus ~37.5 g is about 6–7 slices, codonopsis about 2 roots. You can use other fish, and it doesn’t have to be a whole fish.
- Q (Sarah): How long after a natural childbirth can one drink soup made with snakehead fish? Bro Niu: A mother who delivered naturally has no wound, so she can drink snakehead fish soup right after the birth. Those who had a caesarean should wait about 10 days, to avoid encouraging scar tissue at the wound.
- Q (Sharon): Astragalus that has gone moldy — can it still be used? Bro Niu: No moldy food or herb should ever be used. Even if you wash the surface, the mold inside can’t be removed, and it can be carcinogenic.
Published January 21, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
