Golden Carrot, Sugarcane and Water Chestnut Soup with Cilantro

Why people make this soup

Winter and spring are the seasons when chickenpox and measles tend to circulate among children. While vaccination has greatly reduced the risk, some children still catch these illnesses. In Cantonese food-therapy tradition, this simple, naturally sweet soup has long been used by families to help children feel more comfortable during recovery — the thinking is that the combination of golden carrot, sugarcane, water chestnut and fresh cilantro helps “clear heat and guide the rash outward.” The soup tastes pleasant and mild, so even a sick child is unlikely to refuse it.

Method

1. Peel the golden carrot and cut into large chunks.
2. Wash the sugarcane well, cut into shorter segments, and split each piece open lengthwise.
3. Rinse the water chestnuts thoroughly with their skins on, then halve each one.
4. Rinse the cilantro including the roots.
5. Place all ingredients in a pot with 2.4 L of water.
6. Bring to a boil, then reduce heat and simmer for about 45 minutes, reducing to approximately 1.2 L.
7. Transfer to a thermos flask and let the child drink small portions throughout the day.

Nourilo’s Tips

• If the child has chickenpox and is scratching, ask your local Chinese herbal pharmacy for wax-plum flower oil (la mei you) to apply on the itchy spots — it is effective at relieving the itch and reduces the chance of scarring.
• For chickenpox specifically, add about 75 g (75 g) of raw coix seeds (sheng yi mi) to the pot when cooking. Chickenpox in traditional thinking involves internal dampness-heat, and raw coix is associated with draining dampness.
• Readers have also asked whether to add fresh imperata root (mao gen / bai mao gen). Nourilo confirmed: yes, a bundle of fresh mao gen can be added when cooking.