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. Nourilo’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 Nourilo’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.