Longan, Red Date and Coral Grass Sweet Soup

Why people make this sweet soup

Coral grass — a dried sea algae sometimes marketed as “sea bird’s nest” — has long been prized in traditional Cantonese food therapy for nourishing the skin. After soaking overnight with several changes of water to remove the sea smell, it expands into translucent, crisp pieces with a pleasant jellyfish-like texture. Simmered briefly with longan and red dates, the result is a dessert that is subtly sweet, gently restorative, and easy to prepare. The key is not to overcook the coral grass — much like jellyfish, it is best added at the very end of cooking so it retains its pleasant bite. Coral grass is available at Chinese or Asian grocers, or online.

Method

1. Soak the dried coral grass in cold water for about 15 hours, changing the water 3–4 times to gradually remove the sea smell. The algae will expand greatly.
2. Rinse the soaked coral grass, then chop into smaller pieces.
3. Rinse the longan flesh. Pit and slice the red dates.
4. Place longan flesh and red dates in a pot with 1.2 L of water; simmer for 30 minutes.
5. Add rock sugar and stir until dissolved.
6. Finally, add the chopped coral grass and bring just back to the boil. Remove from heat immediately — do not over-boil, or the texture will become too mushy.
7. Serve warm or allow to cool to room temperature.

Nourilo’s Tips

The coral grass can be added early or late according to personal preference — some like it to partially dissolve and thicken the soup; others prefer distinct pieces. Nourilo prefers adding it right at the end for a crisp, jelly-like bite. Fresh coral grass (if available in your area) should also be soaked well before use to remove any sea flavour. Look for coral grass that is translucent light brown after soaking; a dark, oily, or strongly foul-smelling product should not be used.