Monk Fruit, Watercress and Snakehead Fish Soup

Why people make this soup

The most bothersome part of a cold is often the bronchitis that follows — endless phlegm and a cough that won’t quit. This monk fruit and watercress soup with snakehead fish is a classic Cantonese choice for that stage. Monk fruit is traditionally excellent for resolving phlegm and calming a cough; watercress is traditionally used to clear lung and stomach heat; and snakehead fish is traditionally used to strengthen the spleen and boost qi. With tangerine peel, ginger and lean pork, the soup turns rich and fragrant, and is traditionally taken to support recovery from colds, cough and bronchitis.

Method

1. Crush the monk fruit. Wash the watercress. Blanch the lean pork. Clean the snakehead fish and pan-fry it lightly in a little oil.
2. Put the monk fruit, fish, pork, tangerine peel and ginger into a pot with 3 L of water and bring to a rolling boil.
3. Add the watercress.
4. Simmer over medium-low heat about 3 hours until reduced to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup clears heat and helps guard against “heatiness.” As long as it is simmered long enough, even those with a cooler constitution or weaker bodies can enjoy it. Note that fish soup is best drunk the same day, as it turns fishy by the next day; if you do keep a soup for a couple of days, always strain out the residue so the ingredients don’t sit in the liquid.