Soups
Glehnia, Solomon's Seal and Fresh Conch Soup
Traditionally used to nourish yin, moisten dryness and support recovery from heat-related fatigue
Why people make this soup
If you have come back from a trip where rich, fried, or roasted food was unavoidable, you may notice a lingering dryness in your throat or a vague sense of internal warmth. This is the soup Bro Niu turns to in moments like that. Glehnia root and Solomon’s seal are time-honored partners in the Cantonese kitchen for supporting the body’s moisture and cooling functions, and fresh conch adds a wonderfully sweet, clean flavour that makes the broth genuinely enjoyable to drink. It is the kind of soup you make on a summer evening and feel better for by morning.
Who it suits / who should be cautious
- Suitable for most people, including pregnant women and the elderly; children can drink it too
- Those with heavy dampness (feeling of sluggishness, thick tongue coating) should add a little extra ginger and tangerine peel to balance the moistening nature of the conch
- If you have a fever or an active cold, wait until you recover before having this soup
Why these ingredients (the food-therapy logic)
- Glehnia root (sha shen): Traditionally associated with nourishing lung and stomach yin, relieving dry throat and mild dry cough
- Solomon’s seal, sea variety (hai yu zhu): Considered a gentler form of polygonatum; traditionally used to moisturise the lungs and stomach; because regular yu zhu is often sulfur-fumigated, Bro Niu recommends the sea variety, or soaking regular yu zhu in fresh water for 30 minutes and discarding the soaking water
- Goji berries (gou qi zi): Traditionally associated with nourishing the liver and kidneys, and brightening the eyes
- Conch (xiang luo): In traditional usage, conch meat is considered nourishing to yin and supportive of kidney function; it also gives the broth a naturally sweet, fresh flavour; the muscular “operculum” cap is nutritionally rich and should go into the pot along with the meat
- Tangerine peel (chen pi): Balances the richness of the soup, aids digestion, and prevents bloating
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Glehnia root (sha shen) | 5 qian (~19 g) | Rinse and soak briefly |
| Solomon’s seal, sea variety (hai yu zhu) | 3 qian (~11 g) | Rinse and soak briefly |
| Goji berries (gou qi zi) | 3 qian (~11 g) | Rinse |
| Frozen fresh conch | 4 pieces (~300 g) | Blanch to remove impurities |
| Chicken breast | 1 piece (~250 g) | Blanch to remove impurities |
| Dried tangerine peel (chen pi) | 1 piece | Rinse |
Method
- Rinse and briefly soak the glehnia root, Solomon’s seal, goji berries and tangerine peel in cold water. Drain.
- Blanch the chicken breast and frozen conch pieces separately in boiling water for 1–2 minutes; discard the blanching water.
- Place all ingredients in a pot with 8 bowls (approximately 2 litres) of cold water.
- Bring to a boil, then reduce heat and simmer for 2 hours until the liquid reduces to about 4 bowls.
- Season lightly with salt if desired. Serve the soup and eat the solid ingredients together.
Bro Niu’s tips
This soup is nourishing without being warming or cooling in excess, making it suitable for all ages in all seasons. The operculum (the flat, hard “lid” attached to the conch foot) is highly nutritious — do not discard it; put it right into the pot. If you can find only dried conch, it will have a slightly stronger flavour but also works well. Frozen whole conch tends to produce a sweeter, fresher broth; those with heavy dampness should add an extra slice or two of ginger.
Community questions answered (selected)
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Q (Cheryl): Can I add partridge and mai dong (ophiopogon) to this soup? Is it also suitable for a dry, parched throat? Bro Niu: If you add partridge, you can omit the chicken. Adding mai dong is beneficial for throat dryness.
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Q (JK): The frozen whole conch is quite expensive. Are the conch slices or dried conch head just as good? Bro Niu: In my view, dried whole conch has slightly better medicinal value. Conch heads and “mouth” pieces often mix in other shell varieties, so quality can vary a lot. Conch slices are sometimes made from larger sea snails, so they are more average in quality. That said, conch meat in general nourishes yin and benefits the kidneys — buy according to your budget. Frozen fresh conch makes for a lovely sweet broth; just add a bit more ginger and tangerine peel if your digestion tends toward dampness.
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Q (Peggy): I have regular yu zhu at home — can it substitute for hai yu zhu? Bro Niu: Yes, regular polygonatum can be used. Soak it in clean water for half an hour first, then pour away the soaking water before adding it to the pot. This removes any residual sulfur from the fumigation process.
Published July 4, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
