Codonopsis, Lamb and Longan Soup

Why people make this soup

Lamb is one of those foods that Western cooking tends to associate with strong flavours and special occasions, but in Chinese food-therapy tradition it has long been valued as a cold-weather tonic — warming, nourishing and deeply satisfying. This is a soup Nourilo reaches for in autumn and winter, particularly for those who feel perpetually cold, run pale, or lack stamina. The combination of fresh lamb, codonopsis (a gentler cousin of ginseng that is far more affordable), longan flesh and red dates creates a broth that is both heartier than a regular bone broth and more specifically targeted at restoring warmth and vitality.

Codonopsis is widely available in Chinese herb shops and some health food stores outside Asia. It has a mild, slightly sweet flavour and blends seamlessly into meat-based soups.

Method

1. Blanch the lamb in boiling water for 2–3 minutes. Drain and rinse to remove any scum or impurities.
2. Rinse and soak the remaining ingredients briefly.
3. Place all ingredients in a pot with 2.4 L of water. Bring to a boil over high heat.
4. Reduce to a gentle simmer and cook for 2 hours, until the liquid reduces to approximately 1.2 L.
5. Drink the soup and enjoy the lamb and other ingredients. Divide into 2 portions and serve over two days.

Nourilo’s Tips

Fresh lamb makes a noticeably better soup than frozen — the flavour is cleaner and more delicate, and the extra effort of sourcing it is well worth it. This soup is especially recommended for women who have just given birth and feel depleted by the cold — it nourishes postpartum deficiency and supports recovery. People who tend toward heat or irritability should skip this one and try a cooler restorative soup instead.