Chayote, Cashew, Carrot & Fresh Fish Soup

Why people make this soup

Fresh small sea fish, simmered into soup, are easy to digest and have long been favoured for recovery after illness. Chayote is one of the more well-rounded gourds — available year-round, not too cooling, and good for any season. Nourilo pairs them with cashews and carrot in this gentle soup, especially suited to people whose spleen and stomach are weak and who feel tired and depleted after an illness or operation.

Method

1. Peel the chayote and cut into chunks; peel the carrot and cut into chunks; pit the red dates.
2. Clean the fish and lightly pan-fry in a little oil until fragrant.
3. Combine all ingredients with 2.4 L of water.
4. Simmer for about 1.5 hours until reduced to about 1.2 L. Serve.

Nourilo’s Tips

Stonefish is a variety traditionally said to support healing of deep surgical wounds. It is available at Chinese or Asian fish suppliers — if you cannot find it, any other fresh sea fish works just as well. The whole family, young and old, can drink this soup.