Chinese Yam, Amomum and Squab Soup

Why people make this soup

The non-stop, eat-when-you-can working life — tense nerves, irregular meals — wears on the stomach, and over time can bring on chronic gastritis, ulcers or reflux. Nourilo’s reminder is simple: if you’ve had upper-abdominal discomfort, low appetite or nausea lately, look after yourself; order your work and rest, and keep your spirits up. This soup traditionally warms and strengthens the spleen and stomach, and is comforting for those with a cold, weak digestion who feel a dull stomach ache, bloating or a watery mouth.

Method

1. Clean the squab and blanch it. Rinse the yam and ginger.
2. Put the yam, ginger and squab into a pot with 2.4 L of water and simmer about 2 hours, reducing to 1.2 L.
3. Add the lightly crushed amomum and simmer about 10 minutes more. Done.

Nourilo’s Tips

This soup is tasty and suits the whole family, young and old. Amomum contains volatile oils, so add it late.