Chayote, Water Chestnut, Carrot, and Pork Shank Soup

Why people make this soup

After the solar term Li Qiu (Start of Autumn) has passed, the calendar says autumn but the weather in southern China and Hong Kong still carries the weight of summer’s heat. This is an awkward time for soups: the truly cold-natured summer soups (like bitter melon or pungent herbal brews) can be too strong for a body adjusting to the seasonal shift. Bro Niu’s answer is this beautifully balanced soup using chayote, water chestnuts, and carrot — three ingredients that sit between cooling and neutral — paired with pork shank for substance. The result is a gentle, naturally sweet soup that clears any remaining summer heat while beginning to nourish and moisten the body in preparation for the drier months ahead. Chayote, in particular, is one of Bro Niu’s favourite everyday vegetables: it is nutritionally complete, neither too warming nor too cooling, and is equally wonderful in soups, stir-fries, or braised dishes.

Who it suits / who should be cautious

• Suitable for the whole family, young and old; appropriate for all seasons but especially the late-summer to early-autumn period
• Can be consumed even during mild colds or early-stage fever — adding a few extra water chestnuts helps clear heat and phlegm
• Pork shank can be substituted with chicken (skin removed) or fresh fish

Why these ingredients (the food-therapy logic)

• Chayote (he zhang gua): Also called Buddha’s hand gourd; one of the most nutritionally balanced vegetables in traditional Cantonese usage; neutral in temperature (neither warming nor cooling), excellent for general health; even the peel and seed can be used — though for eating, the peel should be removed
• Water chestnuts (ma ti): Traditionally cool in nature; associated with clearing heat, dispersing swelling and lumps, helping clear phlegm, and traditionally said to help the body process and eliminate certain environmental toxins (including heavy metals)
• Carrot (hong luo bo): Warm, sweet, and nourishing; rich in beta-carotene; adds sweetness to balance the other lighter ingredients
• Pork shank (zhu zhan): Lean, low-fat cut of pork that adds body and protein to the broth; blanching before adding removes blood and reduces any gamey flavour

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Chayote	2 medium	Peel and cut into chunks; no need to remove seeds
Carrot	1 medium	Peeled and cut into chunks
Water chestnuts	8 pieces	Peeled and washed
Pork shank	450 g	Cut into chunks; blanch briefly in boiling water first

Method

1. Peel the chayote and carrot; cut both into large chunks. Peel and wash the water chestnuts.
2. Cut the pork shank into chunks and blanch briefly in boiling water; drain and rinse.
3. Place all ingredients into a pot. Add 8 bowls of cold water.
4. Bring to a rolling boil over high heat, then reduce to a medium simmer.
5. Cook for 1.5 hours.
6. Serve the soup and eat the solids — the cooked chayote and carrot are nutritious and worth eating.

Bro Niu’s tips

• Chayote does not need to be seeded before cooking — the seed is soft and edible once cooked; however, do peel the skin before eating it.
• Water chestnuts in everyday cooking are a quietly powerful ingredient: they help clear heat, reduce swellings, and traditionally help the body manage environmental toxins. Bro Niu recommends incorporating them into soups regularly.
• If a child has a mild fever and a cough with phlegm, adding a few more water chestnuts and replacing chayote with silk gourd (si gua) also makes a good variation.
• Lotus seeds, lily bulbs, and snow ear fungus can all be added to this soup without issue — Bro Niu confirmed this in the Q&A.

Community questions answered (selected)

• Q (C): Can I add lotus seeds, lily bulbs, and snow ear fungus to this soup? Bro Niu: Yes, all three can be added — no problem at all.

• Q (Lee qing): My daughter is 1.5 years old and gets frequent fevers. Can she drink this chayote soup? Also, she does not like plain water. Bro Niu: Yes, she can drink this soup even during a mild fever. The extra water chestnuts will help with heat and phlegm. As for plain water — try adding a thin slice of lemon or a small piece of apple to her cooled boiled water; the light fruity aroma usually helps without adding too much sugar.

• Q (Jessica): I still have a cold with a cough, phlegm, and runny nose. Can I drink this soup? Bro Niu: Yes, you can drink this soup while you still have a cold. If you have a lot of nasal discharge, you can additionally steep a few xin yi hua (magnolia buds, 6 flowers, crushed) as a tea to help clear the sinuses.

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Published August 10, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.