Coconut Ball, Lily Bulb and Chestnut Soup

Why people make this soup

In Chinese food therapy, autumn dryness and winter heating alike can leave lungs feeling parched and skin looking dull. The Indian “coconut ball” is a small variety of coconut that fits neatly into a family-sized pot, carries a richer coconut fragrance than a full-sized variety, and is said to be gentle enough for people who need to watch their blood sugar. Paired with fresh lily bulb, sweet chestnuts and carrot, the result is a soup that is naturally sweet, light on the palate and genuinely pleasant for all ages. Indian coconut balls are available at Chinese or Asian grocers, or online.

Traditional food-therapy texts associate this combination with helping with dry coughs without phlegm, dry skin, mild urinary discomfort, and low milk supply in nursing mothers. Think of it as a gentle, everyday nourishing soup rather than a medicinal formula.

Who it suits / who should be cautious

• Suitable for most adults and children; the soup is mild and balanced enough for the whole family
• Traditionally considered helpful for those with dry skin, a dry cough with no phlegm, or those in postpartum recovery
• People with very high blood sugar should moderate the chestnuts and red dates, which are naturally sweet
• Those with an active cold or fever are advised to hold off until they recover

Why these ingredients (the food-therapy logic)

• Coconut ball (ye zi qiu): In traditional thinking, coconut is associated with supporting the spleen and kidneys and providing gentle nourishment; the Indian variety is said to be more fragrant and milder than a standard large coconut
• Fresh lily bulb (xian bai he): A classic ingredient for moistening the lungs and calming the spirit; added late in cooking so its delicate texture is preserved
• Chestnut (li zi): Traditionally associated with strengthening the kidneys and supporting the lower back and knees
• Carrot (hong luo bo): Provides natural sweetness and is associated with supporting the eyes and skin
• Red dates (hong zao): Broadly used to nourish the blood and harmonise the other ingredients in the pot
• Lean pork (shou rou): A neutral protein base that gives the soup body without making it heavy or heating

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Indian coconut ball	1 small coconut	Ask the supplier to split it for freshness, or split it yourself; discard if interior is brown or mouldy
Chestnuts, shelled	8 pieces	Vacuum-packed ready-to-use works well
Fresh lily bulb	2 bulbs	Separate into individual petals; add at the very end
Carrot	1 medium	Peeled, cut into chunks
Red dates / jujube	6 pieces	Pitted
Lean pork	approx. 300 g	Blanch in boiling water first, then rinse
Water	8 bowls (approx. 2 L)	Start with cold water

Method

1. Rinse all ingredients. Ask your supplier to split the coconut ball, or cut it yourself into large chunks; no need to remove the thin brown flesh.
2. Peel and chop the carrot into rough chunks. Pit the red dates.
3. Blanch the lean pork in boiling water for a few minutes, then rinse under cold water to remove any impurities.
4. Place the coconut chunks, chestnuts, carrot, red dates and pork into a pot with 8 bowls of cold water.
5. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for about 1 hour and 30 minutes.
6. Add the fresh lily bulb petals and continue simmering for a further 10 minutes.
7. Season lightly with salt if desired. Serve the soup and eat the solid ingredients together.

Bro Niu’s tips

• When buying Indian coconut balls, always ask the supplier to cut one open so you can check the interior is white and fresh. The exterior gives very little away; a mouldy inside is common in stock that has been sitting too long.
• If you prefer a vegetarian version, most legumes or a small handful of mixed nuts can stand in for the pork and will still add body to the soup.
• This is a moist, mildly sweet soup — good for skin care as well as lung support, and suitable for people who tend to run dry rather than damp. Those who feel easily bloated or phlegm-prone may find it less suitable.

Community questions answered (selected)

• Q (May): Is it okay to leave out the pork, or is there a non-meat alternative? Bro Niu: Most legumes or nut kernels work well as a substitute for meat in soups like this.

• Q (scy): Can I add cordyceps flower, codonopsis, southern dates, Chinese yam, apricot kernels and conch all together? Also, did you leave out carrot from the ingredients list? Bro Niu: Yes, the carrot was accidentally left out — I have since corrected it, thank you. You can add those ingredients, but if you are using a lot of different items, twice a week is enough. Sometimes a shorter, more consistent formula taken three to four times a week is more beneficial than a heavily loaded pot that you make only occasionally.

• Q (reader, asking about buying Indian coconut balls): I have bought them a few times and the inside is always brown — how do I pick a good one? Bro Niu: Because these coconuts can sit in storage too long, they are prone to going mouldy inside. Always ask the supplier to split it open for you so you can inspect the interior before committing. If there is any mould inside, ask for an exchange. It is almost impossible to judge from the outside alone.

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Published January 22, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.