Coconut, Snow Fungus & Pork Rib Soup

Why people make this soup

When the air gets dry in autumn and the skin starts to feel rough and tight, many families turn to a lightly sweet, nourishing soup to restore moisture from the inside out. This coconut and snow fungus combination has long been appreciated in Cantonese kitchens for keeping the lungs and skin comfortable during dry seasons. The small Indian coconut — intensely fragrant, with little or no water inside — makes a wonderfully aromatic soup base that pairs beautifully with snow fungus.

Method

1. Rinse the coconut slices well. Cut into thin slices before use if whole.
2. Soak the snow fungus in cold water until fully softened, then remove the tough yellow base and rinse thoroughly.
3. Pit the red dates. Blanch the pork ribs in boiling water for 2–3 minutes, drain and rinse.
4. Place all ingredients into a pot with 3 L of water.
5. Bring to a full boil, then reduce heat and simmer for 2 hours until reduced to 1.2–1.5 L.
6. Serve warm — drink the broth and eat the soup ingredients.

Nourilo’s Tips

This soup is suitable for young and old alike. It is especially beneficial for new mothers experiencing low milk supply, or for anyone whose skin feels persistently dry or prone to fine lines. Those with a dry cough producing little or no phlegm will also find it soothing. A reminder: snow fungus should not be kept simmering for too long — once the soup is done, scoop the fungus out to enjoy right away. The broth itself is fine stored overnight in the refrigerator.