Lotus Leaf, Winter Melon & Clam Soup

Why people make this soup

When summer heat is relentless and even a short trip outside leaves you drenched, Cantonese cooks reach for winter melon and lotus leaf — two ingredients that have been paired in soup pots for generations. These two complement each other beautifully: winter melon clears heat and disperses dampness while lotus leaf — whose alkaloids are thought to limit fat absorption — reinforces those same effects. Nourilo’s Chinese medicine instructor once dropped a fresh lotus leaf into oily boiling water; the oil on the surface was visibly absorbed by the leaf within moments, a vivid demonstration of its fat-clearing reputation. Combined with the naturally sweet clam meat, this soup is a refreshing, nourishing bowl for hot-weather days.