Fresh Smilax, Mung Bean, and Coix Seed Soup

Why people make this soup

Persistent skin itching is one of those problems that quietly wears people down, particularly in hot, humid climates — or during a flare-up of eczema or hives. Traditional Cantonese food therapy addresses this kind of “damp heat” skin irritation with ingredients that help the body clear excess heat and expel dampness. Fresh smilax rhizome (土茯苓) is the star of this recipe: a large, starchy root prized for its ability to cool and detoxify. Combined with mung beans and coix seeds — both well-known for their damp-clearing and skin-supporting properties — this is a simple, practical soup that families return to whenever itchy skin becomes a nuisance.

Method

1. Peel the fresh smilax rhizome and cut into chunks. Work quickly — the flesh will turn rust-coloured upon exposure to air, but this does not affect the flavour or efficacy.
2. Rinse the mung beans, both types of coix seeds, and the citrus peel. Soak briefly in cold water, then drain.
3. Place all ingredients into a soup pot with 2.4 L of cold water.
4. Bring to a boil over high heat, then reduce to a gentle simmer. Cook covered for about 2 hours until the liquid reduces to about 1.2 L.
5. Serve warm. You can eat the mung beans and coix seeds; the smilax root itself is too hard to eat and is left in the pot.

Nourilo’s Tips

Fresh smilax is available at Chinese or Asian grocers, traditional medicine shops, or online. Look for pieces with white or pale flesh — that indicates freshness and quality. Dried smilax (available from Chinese herb shops) can be used if fresh is unavailable; use about 18 g (19 g) of the dried version instead. If the soup tastes too bland, a couple of honey dates (mi zao) or Chinese figs (wu hua guo) added during cooking will improve the flavour and make the soup slightly less cooling.