Soups
Green Radish, Green Olive, Lily Bulb, and Pork Rib Soup
traditionally used to clear lung and liver heat, soothe the throat, and support recovery
Why people make this soup
When friends began asking Bro Niu how to help family members recover after a respiratory infection — still left with a dry cough, throat discomfort, or general weakness — he recommended this soup as one of the most appropriate options for that in-between stage: past the worst of the illness, but not yet fully restored. The combination of green olive and green radish is itself a classic Cantonese pairing, known in folk tradition as “Green Dragon White Tiger Soup” (qing long bai hu tang), long used for protecting throat health and generating fluids. Adding lily bulb and apricot kernels extends the soup’s lung-nourishing qualities, while pork ribs provide protein and body. Bro Niu also notes that during viral season, drinking warm liquids frequently — every 15 minutes or so — is traditionally considered helpful for clearing pathogens from the throat.
Who it suits / who should be cautious
- Suitable for the whole family; appropriate as both a recovery soup and a general wellness drink
- Particularly suitable for those with a dry, scratchy throat, a dry cough, or who have recently recovered from a respiratory illness
- If there is still active fever or heavy phlegm, address those first (other recipes may be more appropriate); this soup is ideal once the acute phase has passed
- Those who cannot find green olives may substitute dried figs
Why these ingredients (the food-therapy logic)
- Green Chinese olive (qing lan): The cornerstone of Cantonese throat-care food therapy; traditionally associated with clearing throat toxins (li yan jie du), generating saliva and fluids, and protecting the throat during viral seasons. Used alone with green radish, this pairing is the classic “Green Dragon White Tiger Soup”
- Green radish (qing luo bo): Contains more vitamin C than white daikon; traditionally associated with clearing liver heat, supporting the spleen and stomach, and keeping the throat and mouth hydrated
- Mixed apricot kernels (nan bei xing): Southern kernels moisten; northern kernels calm coughing. Not more than 3–4 parts northern per 7 parts southern — northern kernels contain trace naturally occurring compounds and should not be overused
- Lily bulb (bai he): Traditionally used to calm the spirit, nourish the lungs, and clear residual heat after illness — fresh bulbs are beautifully mild; dried also works well
- Pork ribs (pai gu): Add flavour and body to the soup; blanching first removes excess fat and keeps the broth clean
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green Chinese olives | 10–15 pieces | Rinse; bruise with flat of knife |
| Green radish | 1–2 medium | Peeled and cut into chunks |
| Mixed apricot kernels (nan + bei xing) | 1 liang (~37 g) | Rinse; approx. 7:3 southern:northern |
| Fresh lily bulb | 2 bulbs (or 1 liang dried) | Separate petals; rinse |
| Pork ribs | ~300 g | Blanched |
| Water | 8–9 bowls (approx. 2–2.25 litres) |
Method
- Rinse the green olives and bruise each one gently using the flat of a heavy knife or a cleaver.
- Peel the green radish and cut into large chunks.
- Separate the fresh lily bulb petals and rinse well.
- Blanch the pork ribs in boiling water; drain and rinse.
- Place all ingredients in a pot with 8–9 bowls of water.
- Bring to a boil, then reduce to a low simmer.
- Cook for 2 hours until the liquid reduces to approximately 4 bowls.
- Serve warm; eat both the broth and the solids.
Bro Niu’s tips
This soup tastes naturally sweet and is pleasant for all ages. Bro Niu recommends drinking it regularly during times when respiratory viruses are circulating — it is gentle enough for daily use. If green olives are unavailable, add a few dried figs instead. During an active infection, Bro Niu’s practical advice: drink warm water or warm soup every 15 minutes or so, as warmth is traditionally considered helpful for clearing the throat of pathogens. After recovery, follow up with lung-strengthening soups such as tiger milk ganoderma, snow fungus, apricot kernel, and pork or partridge soup.
Community questions answered (selected)
-
Q (Jessica): If I cannot find green olives, what can I substitute? Bro Niu: Add a few dried figs in their place.
-
Q (Susanna): Can this soup be drunk daily as a general health drink, not just during illness? Bro Niu: Yes — this soup clears heat and benefits the throat, and can be used as an everyday wellness soup.
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Q (Wendy): My mother has confirmed COVID (day 6), no fever, slightly hoarse, mild throat pain, cough with some phlegm, and occasional shortness of breath. She has diabetes and high blood pressure. What soup would be most helpful? Bro Niu: You can make a soup with tiger milk ganoderma (3 qian), walnut meat (1 liang), mixed apricot kernels (1 liang), lily bulb (1 liang), dried figs (3 pieces), and dried tangerine peel (1 piece), simmered with lean pork. The whole family can drink it; your mother can have 2 bowls a day. This supports lung qi and helps address coughing and breathlessness.
Published March 6, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
