Chayote, Bamboo Fungus and Water Chestnut Soup

Why people make this soup

Years ago Nourilo visited a water-chestnut field and learned they have to stay buried in the mud a while before they turn crisp, tender and sweet. Water chestnuts are traditionally associated with clearing heat, easing phlegm, supporting healthy blood pressure, and helping the body cope with lead exposure — which is why this soup is sometimes recommended for people in trades like printing, smelting, casting and pigments. This chayote, bamboo fungus and water chestnut soup is traditionally enjoyed to clear heat and support healthy blood pressure and lipids.

Method

1. Peel the chayote and carrot and cut into chunks.
2. Trim and wash the water chestnuts and lightly crush them.
3. Soak and rinse the bamboo fungus.
4. Blanch the chicken breast.
5. Put everything in a pot with 2.4 L of water and simmer about 1.5 hours down to roughly 1.2 L. Eat the soup and ingredients together.

Nourilo’s Tips

This soup is clean and naturally sweet, and traditionally suits those watching their weight, blood pressure or blood lipids. Soak the bamboo fungus in clean water for a moment before use, in case it has been treated with sulphur.