Morinda, Millettia and Pork-Tail Bone Soup

Why people make this soup

Beyond the hard work of rehabilitation, a stroke survivor can be supported with nourishing food. Nourilo builds this pot around morinda and fresh millettia root — herbs traditionally used to strengthen the sinews and bones — with red dates, ginger and pork tailbone. Traditionally it is associated with supporting the liver and kidneys and strengthening a weak lower back and legs, and it is offered to those who feel unsteady on their feet.

Method

1. Blanch the pork tailbone; peel and slice the fresh millettia root; rinse the morinda and red dates.
2. Put everything into a pot with 2.4 L of water (cold water is fine) and simmer about 3 hours down to 0.9–1.2 L.

Nourilo’s Tips

Fresh millettia root is sold at herbal-medicine stalls. This soup is also traditionally used for poor development in children and for leg weakness after polio. Most importantly, keep encouraging the survivor to move and to do their rehab exercises — that matters more than any soup.