Soups
Codonopsis, Lamb and Longan Soup
Traditionally used to warm the stomach, dispel cold and nourish qi and blood
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 Bro Niu 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.
Who it suits / who should be cautious
- Particularly well-suited to people who feel chronically cold, have pale or dull complexions, experience lower back soreness, frequent urination at night, or anaemia
- Traditional recommendation for women recovering from childbirth: this soup is considered helpful for postpartum cold and wind exposure, and for rebuilding qi and blood after delivery
- Those with yin-deficient heat (feeling hot, flushed, dry-mouthed, easily irritated) should not take this soup — it is warming and may aggravate those symptoms
- Not appropriate during fever or active infection
Why these ingredients (the food-therapy logic)
- Lamb (yang rou / 羊肉): Classified as warming in Chinese food medicine; traditionally associated with warming the kidneys and stomach, strengthening the back and knees, and supporting blood production.
- Codonopsis root (dang shen / 党参): A gentle, affordable qi tonic that supports the spleen and stomach. Often used as a substitute for ginseng in everyday cooking — less intense, but suitable for regular use.
- Longan flesh (gui yuan rou / 桂圆肉): Nourishes the blood and calms the spirit; adds a pleasant sweetness to the broth.
- Red dates (hong zao / 红枣): Tonify qi and blood, harmonise the other herbs in the soup.
- Ginger (sheng jiang / 生姜): Warms the stomach, aids digestion of the lamb, and helps the body absorb the nourishing compounds in the other ingredients.
Ingredients (4 bowls / serves 2 days)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lamb | 300 g | Blanch briefly to remove impurities |
| Codonopsis root | 11–15 g (3–4 qian) | Chinese herb shop |
| Longan flesh | 19 g (5 qian) | |
| Red dates | 6 pieces | |
| Fresh ginger | 3 slices | |
| Water | 8 bowls | Reduce to 4 bowls |
Method
- Blanch the lamb in boiling water for 2–3 minutes. Drain and rinse to remove any scum or impurities.
- Rinse and soak the remaining ingredients briefly.
- Place all ingredients in a pot with 8 bowls of water. Bring to a boil over high heat.
- Reduce to a gentle simmer and cook for 2 hours, until the liquid reduces to approximately 4 bowls.
- Drink the soup and enjoy the lamb and other ingredients. Divide into 2 portions and serve over two days.
Bro Niu’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.
Published November 7, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
