Chayote, Lotus Seed and Lily Bulb Pork Soup

Why people make this soup

Chayote is one of Nourilo’s favourite summer vegetables — mild, hydrating, and versatile. The younger ones can be stir-fried, while older, firmer chayotes are ideal for slow-cooked soups. When fresh lotus seeds and fresh lily bulbs are in season together, simmering them with chayote and a piece of pork shin makes a soup that is light and not greasy at all — refreshing rather than heavy — and traditionally valued for clearing what Chinese food therapy calls “liver heat,” calming an unsettled mood, and settling the mind before sleep. It suits anyone who tends toward bloating, restless sleep, or the kind of low-grade irritability that can build up in warm weather.

Method

1. Peel the chayotes and cut into large chunks.
2. Rinse the lotus seeds and lily bulb petals gently.
3. Blanch the pork shank pieces in boiling water for 2 minutes, drain and rinse.
4. Place the chayote and pork shank in a pot with 1.8 L of water. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add the lotus seeds and lily bulb petals. Simmer for a further 15 minutes until the lily bulb is tender and slightly translucent.
6. Season lightly with salt if desired. Serve and enjoy the soup along with the soft vegetables and meat.

Nourilo’s Tips

• Fresh lily bulb dissolves quickly; adding it too early will cause it to completely break down. If using dried lily bulb, you can add it at the start with the chayote
• If using dried lotus seeds and lily bulbs, 38 g (38 g) each works well; dried lotus seeds can go in from the beginning
• This soup is suitable for all body types and for regular enjoyment throughout the summer
• Dried tangerine peel (chen pi) can substitute for fresh ginger if you prefer a slightly different flavor