Coconut, Tiger-Milk Lingzhi, Fig and Pork Rib Soup

Why people make this soup

Autumn air is dry, and dryness easily brings on a lung-dry cough — especially for night owls whose throats feel raw and whose coughing won’t settle. Nourilo picked up an Indian coconut ball, which is traditionally associated with clearing heat, moistening dryness, and soothing the lungs, and paired it with lung-supporting ingredients. Tiger-milk lingzhi, mostly from Southeast Asia, is traditionally valued for the respiratory tract — nasal sensitivity, lingering cough, wheezing. With moistening almonds and figs and pork ribs, it makes a comforting autumn-and-winter pot.

Method

1. Wash the coconut and cut into pieces; rinse the other ingredients.
2. Blanch the pork ribs.
3. Simmer everything in 2.4–2.7 L of water for 2 hours, reducing to 1.2 L.

Nourilo’s Tips

This soup is clear, moistening, and tasty — fine for young and old. It is traditionally helpful for long-time smokers, weak lung-qi, and allergic-type coughs.