Soups
Jicama, Carrot and Corn Soup
traditionally associated with clearing heat, relieving thirst and supporting the body after alcohol consumption
In short: Jicama, Carrot and Corn Soup is a soup that traditionally associated with clearing heat, relieving thirst and supporting the body after alcohol consumption. It is most often made for digestive wellness, cooling & summer heat, children's wellness. Total time about 105 min. Key ingredients: carrot, sweet corn, pork ribs.
Why people make this soup
In Cantonese kitchen wisdom, jicama (also known as yambean or sha ge) is the summer go-to when the body feels hot, irritable and heavy. Its crisp, mildly sweet flesh has a cooling quality that is thought to work particularly well when someone has been drinking too much or is suffering from summer heat — think headache, flushed face, thirst and sluggish digestion. This simple soup pairs jicama with carrot and sweet corn for a broth that is naturally sweet and genuinely pleasant to drink, making it easy to sip even when appetite is low.
Safety first — read before you cook
This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:
- are pregnant or breastfeeding, or are cooking for a young child;
- take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
- have a kidney, liver or heart condition, or a known food allergy.
Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes
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