Chayote, Poria and Grass Carp Tail Soup

Why people make this soup

When hand-foot-mouth disease starts circulating through schools and nurseries — which tends to peak in both summer and winter — worried parents look for ways to support their children’s defences. There is no vaccine that reliably prevents all strains, so good hygiene (thorough hand washing before eating, cleaning shared surfaces) remains the most important prevention tool.

This soup is Nourilo’s contribution to the household defences. The focus is less on any single “anti-viral” ingredient and more on strengthening the body as a whole — improving digestion, clearing dampness, and calming the nervous system — so the body is in a good position to resist illness. The soup is pleasant-tasting and suitable for everyone in the family, not just children.

Method

1. Peel the chayote and cut into chunks.
2. Soak and rinse poria and dried tangerine peel.
3. Clean the grass carp tail and pat dry. Heat a little oil in a pan and fry the fish tail until golden on both sides — this removes any fishiness and improves the broth colour.
4. In a pot, bring 1.8 L of water to a boil. Add chayote, poria, tangerine peel, and the fried fish tail.
5. Cook over medium heat for 40 minutes.
6. Season lightly with salt. Serve as a meal soup for the whole family.

Nourilo’s Tips

This soup is broadly suitable for all ages. Chayote’s high zinc content makes it particularly useful for children’s growth and development, and for adults with fertility concerns. If poria is unavailable, 2 cakes of tofu make a reasonable substitute. Carrot can always be added for sweetness and colour. During recovery from a cold, this soup is also suitable — it is gentle enough that it does not interfere with recovery.