Soups
Codonopsis, Angelica Root and Lamb Soup
Traditionally associated with warming the body, building qi and blood, and easing fatigue
Why people make this soup
Angelica root (dang gui) has a long history in Chinese culinary medicine as a powerful blood-nourishing herb, widely known for supporting women’s health — menstrual regularity, relief from period discomfort, and driving out cold from the body. But Bro Niu is quick to point out that dang gui is not exclusively for women. Men experiencing cold extremities, physical depletion, or the subtler signs of male hormonal changes can benefit equally. This herb also appears quietly in Southeast Asian favourites like bak kut teh and Taiwanese beef noodles, lending its distinctive, slightly sweet herbal depth to dishes that both men and women enjoy.
The key to using dang gui well is pairing it with a qi tonic like codonopsis (dang shen) or astragalus (bei qi) — traditional theory holds that qi and blood support each other, and codonopsis helps moderate dang gui’s slight drying quality. Add lean, warming lamb and you have a classic cold-season soup that genuinely earns its keep on a winter table.
Who it suits / who should be cautious
- Suitable for adults (men and women) with cold constitution, qi and blood deficiency, chronic fatigue, cold hands and feet, dizziness, tinnitus, or stiff neck and shoulders
- Women with irregular periods or menstrual discomfort may find this soup particularly beneficial
- Not suitable for those with active cold or flu, fever, or signs of excess heat in the body
- Angelica root contains phytohormones — avoid long-term solo use; pairing with codonopsis or astragalus is recommended. Limit to 2–3 servings per week, stopping once symptoms improve
- Those on warfarin or other anticoagulants should consult a doctor before using dang gui regularly — take any herbal soups at least 2 hours after medication
Why these ingredients (the food-therapy logic)
- Codonopsis (dang shen): Gentle qi tonic; pairs with dang gui to balance qi and blood together; also said in classical texts to moderate dang gui’s drying quality
- Angelica root head (dang gui tou): One of the most important blood-nourishing herbs in Chinese dietary practice; traditionally associated with warming the womb, promoting circulation, and regulating the menstrual cycle
- Lamb: Warm-natured; classically used to warm the body and strengthen yang; pairs naturally with dang gui in traditional winter warming recipes
- Water chestnuts (ma ti): Added here to reduce lamb’s gamey smell and to moderate excessive heat
- Red dates: Harmonise the formula and support blood
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Codonopsis root (dang shen) | ~18 g (5 qian) | Rinse and slice before use |
| Angelica root head (dang gui tou) | ~11 g (3 qian) | Rinse and slice; use the head portion, which tonifies blood |
| Red dates (hong zao) | 5 | Pitted |
| Fresh ginger | 3 slices | |
| Water chestnuts (ma ti) | 3 | Peeled, halved — reduces gamey smell |
| Black grass-fed lamb | ~300 g (half jin) | Blanch in boiling water first to remove impurities |
Method
- Rinse and slice the codonopsis and angelica root.
- Pit the red dates.
- Peel and halve the water chestnuts.
- Blanch the lamb briefly in boiling water; discard the water and rinse the lamb clean.
- Combine all ingredients in a pot with 8–9 bowls of water.
- Bring to a boil, then reduce to a low simmer.
- Cook for 2 hours until the broth is fragrant and the lamb is tender. Serve with the soup and all the solid ingredients.
Bro Niu’s tips
If serving the whole family and some members worry the soup may be too warming, adding water chestnuts or sugar cane (zhu zhe) can both reduce the gamey scent of lamb and moderate its heating quality. If everyone in the household has a cold constitution, adding longan flesh (yuan rou/long yan rou) gives extra warming sweetness. Sugar cane, water chestnuts, and longan are all folk remedies known to tame lamb’s distinct aroma while harmonising the formula.
Community questions answered (selected)
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Q (Mon): My 15-year-old daughter was exposed to very cold water on a school trip, and since then her hands and feet are always cold and her periods have become very short (from 5–6 days down to 2–3 days, very light). What soup would help? Bro Niu: Try simmering mugwort leaf (ai ye, 3 qian), 3–4 slices of fresh ginger, and a little brown sugar in 4 bowls of water until reduced to 2 bowls. Drink in one day, 2–3 times per week, stopping during the period itself. During and for two days before each period, avoid cold drinks, raw salads, and cold-natured foods — these will worsen the condition if continued.
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Q (Ching): I have read that long-term use of dang gui may cause cancer. Is this true? I have been taking 10 g daily for two months. Bro Niu: Dang gui contains plant hormones and is not suitable for long-term use as a standalone herb. Pairing it with codonopsis or astragalus is more balanced. These tonics should not be taken daily like food — 2–3 servings per week is enough, and stop once symptoms improve. Two months is a long stretch; while it will not cause cancer, it is better to take a break.
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Q (Eva): I am 44, and my periods have become very light, dark in colour, and last only 3 days. How can I regulate this? Bro Niu: Try cooking chicken blood vine (ji xue teng, 5 qian) with 5 red dates and lean pork into a soup. Take 2–3 times per week.
Published December 6, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
