Sweet Almond, Ginkgo Nut, Lily Bulb & Pork Lung Soup

Why people make this soup

Traditional Chinese dietetics has long followed the principle of “like nourishes like” — using the organ of an animal to gently support the same organ in the human body. Pork lung, properly cleaned and blanched, makes a nutritious soup base that is especially associated with respiratory conditions. For people dealing with chronic bronchitis — whether from long-term smoking, weakened lung qi, or repeated respiratory infections — Nourilo combines it with classic phlegm-resolving, cough-calming ingredients: ginkgo nuts to ease wheezing, sweet apricot kernels to moisten and descend lung qi, lily bulbs to nourish and cool the lungs, and figs for their gentle clearing sweetness. This soup is suitable for the whole family and works particularly well during dry autumn and winter months.

Method

1. Clean the pork lung: Cut the lung into chunks. Sprinkle with a little salt and knead firmly to push out the air bubbles and foam from the airways. Rinse thoroughly under running water until clean. Blanch in boiling water for 3–5 minutes, then drain and discard the blanching water.
2. Shell the ginkgo nuts and remove the bitter green core in the centre.
3. Rinse the lily bulb, sweet almonds, figs, and ginger.
4. Place all ingredients in a clay or heavy-bottomed pot with 3 L of water.
5. Bring to a boil over high heat, then reduce to a gentle simmer.
6. Simmer for about 2 hours until reduced to 1.2–1.5 L.
7. Serve hot; eat the soup and the tender lung pieces and other ingredients together.

Nourilo’s Tips

• If your butcher is willing, ask them to flush the pork lung for you — it saves a good deal of effort at home. Otherwise, the cleaning method above is straightforward.
• Walnut kernels (38 g / 38 g) can be added to the soup for extra lung and brain support.
• This soup is also suitable for children (use a smaller portion) and is good year-round; not only in autumn.