Ginkgo, Walnut and Apricot Kernel Pork Lung Soup

Why people make this soup

Asthma in children tends to flare when temperatures change suddenly or when the child’s constitution is running low. Traditional Cantonese food therapy focuses not on the acute episode — that is a job for the doctor — but on the quieter stretches in between: rebuilding the strength of the lungs, spleen, and kidneys so that flares come less often and recover more quickly. This warming soup was traditionally made for this purpose, combining three types of ingredients that address different aspects of respiratory vulnerability. It is also suitable for adults with chronic cough, weak lung qi, or recovering from respiratory illness.

During remission, avoiding known triggers is equally important: shrimp, crab, goose meat, and raw bamboo shoots are traditionally considered “reactive foods” that may aggravate an asthmatic constitution and are best limited.

Method

1. Ask the butcher to flush the pork lung with water repeatedly until it is clean and pale. If doing it yourself, attach the lung to a tap and flush through the windpipe opening until the water runs clear. Cut into chunks and blanch in boiling water, then drain and rinse.
2. Shell the ginkgo nuts and remove the green inner germ from each one.
3. Rinse the walnut kernels, apricot kernels, dried figs, and dried scallops. Soak the dried scallops in a little water (reserve the soaking water).
4. Combine all ingredients (including the scallop-soaking water) in a large pot with 3 L of water.
5. Bring to the boil, then reduce heat and simmer for 2 hours.
6. Drink the broth and eat the ingredients. The whole family can share this pot.

Nourilo’s Tips

This soup is warming and gentle — old and young alike can enjoy it. The butcher can help you flush and prepare the pork lung, which makes the job much easier. If you are cooking for a larger group, add some pork bones to the pot as well. If pork lung is something you or your family prefer not to eat, simply use pork rib bones or omit the pork entirely and add an extra rib on the side — the main therapeutic value comes from the other ingredients. Always remove the green germ from each ginkgo nut before cooking.