Soups
Basil and Large Fish Head Soup
Traditionally associated with supporting memory, circulation, and mental clarity
Why people make this soup
Basil goes by many names depending on where you buy it — in Chinese herb tradition it is known as “nine-layer pagoda” (jiu ceng ta), its most recognised market name. This fragrant herb is a staple in Southeast Asian and Italian cooking, and in Chinese food therapy it has been used for centuries to support digestion, calm the mind, and promote good circulation. Paired with a large fish head — long considered in Chinese cooking to support brain function and nourish the nervous system — this becomes a simple, aromatic pot that is surprisingly easy to make at home.
Who it suits / who should be cautious
- Suits people who feel mentally scattered or fatigued, or those who want to support memory and focus
- Also helpful for people with nervous exhaustion or mild low mood
- People with chronic skin conditions or skin allergies should avoid this soup — even a small amount of basil may aggravate sensitivity
- Pregnant women should not drink this soup
Why these ingredients (the food-therapy logic)
- Basil (luo le / Ocimum basilicum): Traditionally valued for calming and stabilising the mind, uplifting the mood, improving memory, and promoting healthy circulation; also considered to have mild anti-inflammatory properties
- Large fish head (da yu tou): Rich in protein and omega-3 fatty acids; in Chinese food therapy, fish head soups have long been associated with nourishing the brain and calming the nervous system
- Fresh ginger (sheng jiang): Warms the stomach, helps reduce fishiness, and supports circulation
Ingredients (3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Large fish head (bighead or grass carp) | 1 large | Washed, cut into large pieces |
| Fresh basil leaves (luo le) | ~75 g (2 liang) | Washed; leaves only |
| Fresh ginger slices (sheng jiang) | 3 slices | |
| Cooking oil | a little | For pan-searing the fish head |
| Water | 5 bowls, boiling | Use pre-boiled water |
| Salt | to taste | Optional, adjust at the end |
Method
- Wash the fish head well and cut it into large pieces.
- Heat a little oil in a pan over medium-high heat. Pan-sear the fish head pieces with the ginger slices until lightly golden and fragrant on both sides. This step reduces fishiness and adds depth to the broth.
- Transfer to a pot and add 5 bowls of boiling water. Cook on a rolling boil for about 8 minutes, until the broth turns a milky white colour.
- Add the washed basil leaves. As soon as the soup returns to the boil, turn off the heat — the basil needs only a brief moment in the hot broth to release its fragrance without losing its colour.
- Season lightly with salt if desired and serve immediately.
Bro Niu’s tips
Basil is a robust, fast-growing plant that does well in a pot on a sunny windowsill — well worth growing at home if you use it regularly. Snip the top portion once it gets tall, and it quickly branches out and keeps producing. A note on a rumour that circulates online: some say basil contains safrole, a potentially harmful compound. This is incorrect — it is a mistranslation, confusing eugenol (which basil contains in small amounts) with safrole. The confusion caused needless alarm, and the science does not support the concern. Use basil in normal cooking amounts without worry.
Community questions answered (selected)
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Q (stanleypyk): I read online that basil contains safrole and may be carcinogenic. Is this true? Bro Niu: Basil leaves do not contain safrole. This story arose from a mistranslation — someone confused the eugenol in basil with safrole. It is an incorrect rumour and should not be believed.
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Q (stanleypyk): My mother has mild dementia. Should she use just the leaves when making this soup? Does it need salt? Bro Niu: Use only the leaves — no need for roots. The flavour is fragrant and strong, so a small amount of salt to taste is fine. She can have this soup two times a week. Eat the basil leaves along with the soup. There is also research showing that the herb gou teng (Uncaria) may help with cognitive decline — she could try simmering a tablespoon of gou teng with a small pinch of chrysanthemum flowers in three bowls of water down to two, and drink daily.
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Q (Yin): My children are about to take exams. What soups would help them focus? Bro Niu: During exam periods, lean toward light, moistening soups rather than heavy tonics, which can cause heat. A soup of papaya, snow fungus, sweet almonds, and red dates made into a sweet soup is gentle and nourishing. You could also try walnut meat with peanuts and red dates in a fish head soup — walnuts are excellent for the brain. Adding a packet of white enoki mushrooms (sometimes called “intelligence mushrooms”) to soups or stir-fries is said to help strengthen memory.
Published June 6, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
