Lemongrass, Ginger and Green Apple Soup

Why people make this soup

In Southeast Asia lemongrass is both brewed as tea and cooked into dishes — it carries a lemony fragrance, which is why it is also called lemon grass. It is traditionally associated with supporting digestion, easing fatigue and dispelling “head wind.” Fresh lemongrass is the most fragrant of all in soups and dishes. The weather is cold today, so I picked up a box of lemongrass and a few green apples and put them on with ginger and rock sugar — a fragrant pot traditionally taken to warm the stomach, dispel cold, move the channels and ease cold-related headaches and stomach discomfort.

Method

1. Rinse the lemongrass and slice thinly. Scrub the green apples with salt to remove any residue, then core and slice.
2. Put the lemongrass, ginger and green apple into 1.8 L of water and boil for half an hour until reduced to 900 ml.
3. Add rock sugar, stir to dissolve, and serve.

Nourilo’s Tips

This soup is fragrant and tasty and suits young and old, and is especially good for those with knee cartilage wear or migraine. But it is not suited to those with yin-deficiency heat.