Purslane & Solo Garlic Soup

Why people make this soup

Antibiotic-resistant bacteria are a growing concern worldwide, and Cantonese food therapy has long included a practical answer: purslane (ma chi xian), a herb whose antibacterial reputation is well-documented in traditional Chinese medicine literature. Purslane is said to enter the large intestine, liver, and spleen meridians, and its antibacterial scope includes E. coli, Salmonella, dysentery bacillus, and Staphylococcus aureus — with particular effectiveness against bacterial dysentery, where traditional sources cite efficacy rates of 60–90%. Combined with solo garlic — which itself is traditionally considered effective against some 15 types of bacteria — this 20-minute soup is Nourilo’s recommendation as a seasonal preventive when bacterial transmission risk is elevated.

Method

1. Wash the fresh purslane thoroughly and cut into sections.
2. Peel the solo garlic (or regular garlic) and slice thinly.
3. Bring 1.8 L of water to a rolling boil.
4. Add the purslane and garlic slices; simmer for 20 minutes until about 900 ml of broth remain.
5. Serve the soup and eat the cooked purslane and garlic together.

Nourilo’s Tips

Solo garlic contains significantly more allicin than regular multi-clove garlic. If you cannot find solo garlic, use regular garlic but double the quantity. Those with a yin-deficient constitution who are intolerant to garlic can omit the garlic and prepare purslane with lean pork instead — the herb alone still has a clearing and antibacterial effect. Fresh purslane is available at Chinese or Asian grocers and some health-food stores; it is worth asking your local store to stock it as they can usually source it.