Codonopsis, Angelica Root and Lamb Soup

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 Nourilo 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.

Method

1. Rinse and slice the codonopsis and angelica root.
2. Pit the red dates.
3. Peel and halve the water chestnuts.
4. Blanch the lamb briefly in boiling water; discard the water and rinse the lamb clean.
5. Combine all ingredients in a pot with 2.4–2.7 L of water.
6. Bring to a boil, then reduce to a low simmer.
7. Cook for 2 hours until the broth is fragrant and the lamb is tender. Serve with the soup and all the solid ingredients.

Nourilo’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.