Longdi Leaf, Apricot Kernel and Apple Soup

Why people make this soup

When the weather swings between warm and cool — as it does in early spring — coughs tend to linger long after a cold clears. Children especially struggle because they cannot cough up phlegm effectively, and a stubborn rattling cough wears out the whole family. This gently sweet soup is a Hong Kong staple for those situations. Longdi leaf (a common fresh herb in Cantonese kitchens, available at Chinese or Asian grocers) is well known in Cantonese food therapy for breaking up phlegm, while apricot kernels moisten and support the lungs. Adding apple not only makes the flavor more appealing to children, but also contributes its own moistening quality.

Method

1. Rinse the longdi leaf thoroughly.
2. Wash and core the apples, then cut into chunks.
3. Place all ingredients — longdi leaf, apricot kernels, honey dates, and apple — into a pot with 1.8 L of water.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cook for about 1 hour until the liquid reduces to approximately 0.9–1.2 L.
6. Strain or drink with the soft apple and honey dates.

Nourilo’s Tips

This soup has a clean, naturally sweet taste that the whole family can enjoy. For an everyday household soup, you can add a portion of lean pork for more body and nutrition. If green or yellow phlegm is present (indicating more heat), Nourilo recommends adding a quarter of a luohanguo (monk fruit) to help clear heat while you continue the soup for 2–3 doses.