Chili Leaf, Goji Berry and Lean Pork Soup

Why people make this soup

Chili leaves are only in season for a short window each year, so it is worth making the most of them when they appear. Unlike chili peppers, the leaves carry a mild flavour — no heat at all — and are rich in vitamins B and C. Paired with goji berries (a classic tonic for the eyes and liver) and lean pork, the result is a light, pleasant-tasting soup that traditional food therapy associates with brightening the eyes, warming the stomach, and supporting liver function. It is genuinely tasty enough that the whole family will finish the bowl.

Who it suits / who should be cautious

• Suitable for the whole family, including children and elderly.
• Particularly good for those with a cold or deficient spleen-stomach constitution — people who tend to feel chilly, have poor digestion, or lack appetite.
• Those with damp-heat of the spleen and stomach may wish to swap the chili leaves for spearmint (xiang hua cai), which is cooler in nature.
• If you have a cold or cough, this soup is still fine to drink.

Why these ingredients (the food-therapy logic)

• Chili leaves (la jiao ye): Traditionally considered warming and stomach-strengthening; rich in vitamins B and C; help to gently stimulate the digestive system.
• Goji berries (gou qi zi): A well-known tonic in Chinese food therapy, traditionally associated with nourishing liver blood and supporting eye health.
• Lean pork: Provides protein and is considered neutral in traditional Chinese dietary therapy — it helps round out the soup without adding excessive warming energy.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Fresh chili leaves	150 g	Remove stems; leaves only
Goji berries	15 g	Rinse and soak briefly
Lean pork	225 g	Thinly sliced
Water	4–5 bowls (~1 litre)

Method

1. Strip the chili leaves from their stems and rinse well.
2. Rinse the goji berries and soak in cold water for a few minutes; drain.
3. Slice the lean pork thinly.
4. Bring 4–5 bowls of water to a rolling boil. Add the pork slices and goji berries.
5. Boil for about 10 minutes.
6. Add the chili leaves and continue boiling for a further 5 minutes.
7. Season to taste with salt and serve immediately — drink the soup and eat the leaves and pork.

Bro Niu’s tips

Fresh chili leaves have a very short season, so grab them while you can — they are available at Chinese or Asian grocers when in season. If you have a damp-heat constitution, substitute spearmint (xiang hua cai) for the chili leaves — it is better suited to cooling excess internal heat.

Community questions answered (selected)

• Q (reader): Can babies and young children drink this soup? Bro Niu: Yes, young children can have this soup without any problem.

• Q (reader, Irene mama): Can a 3.5-year-old have this? Bro Niu: Yes, this soup is suitable for young children.

• Q (reader): If I have a spleen-stomach damp-heat condition, can I drink this? Bro Niu: In that case, it is better to swap the chili leaves for spearmint (xiang hua cai).

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Published January 26, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.