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Old Cucumber, Hyacinth Bean, Mung Bean, Coix & Cured Duck Kidney Soup

Traditionally used to clear summer heat, support fluid balance, and calm skin breakouts

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
120 min
Total
140 min
Makes
1.5–1.8 L
Respiratory & Lung WellnessCooling & Summer HeatChildren's WellnessSkin & Natural BeautyKidney & Urinary WellnessSleep & CalmEveryday Balance
Old Cucumber, Hyacinth Bean, Mung Bean, Coix & Cured Duck Kidney Soup

Why people make this soup

Summer in southern China and Hong Kong brings a particular kind of exhaustion: the air is thick with humidity, skin breaks out, sleep is short, and the body feels heavy. Traditional Cantonese cooks turn to soups like this one — combining cooling vegetables with damp-resolving legumes — as a seasonal tonic. The star of the dish is the old yellow cucumber: a fully ripened cucumber left to turn golden on the vine, with a richer nutrient profile and a softer, more complex flavour than its young green counterpart. The cured duck kidney (a dried, salted preparation) adds a savoury depth and is traditionally associated with supporting the body’s ability to process excess fluid.

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Frequently asked questions

Who is this soup traditionally made for?

This classic Cantonese summer soup is traditionally recommended for people prone to oily skin, summer acne, and fatigue from heat and humidity, as part of a balanced seasonal diet.

What does the old yellow cucumber contribute to this recipe?

Old yellow cucumber — a fully ripened cucumber left to turn golden on the vine — is the star ingredient, commonly associated with cooling and hydrating properties. It has a richer nutrient profile and a softer, more complex flavour than its young green counterpart.

What role does the cured duck kidney play in this soup?

The cured duck kidney, a dried and salted preparation, adds savoury depth and is traditionally associated with supporting the body's ability to process excess fluid.

How long does this soup take to make, and how much does it yield?

Preparation takes about 20 minutes, and the soup simmers for 2 hours, for a total time of around 2 hours 20 minutes. The finished soup yields approximately 1.5 to 1.8 litres, or one pot.

What if I cannot find old yellow cucumber?

If old yellow cucumber is unavailable, the recipe suggests substituting with winter melon (dong gua), fuzzy melon (jie gua), or chayote (he zhang gua).

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