Soups
Palm Fruit, Carrot & Pork Bone Soup
Traditionally used to moisten the lungs and support the clearing of phlegm
Why people make this soup
When the air turns dry in late autumn or winter, a persistent dry cough, rough skin, or that itchy-throat feeling can drag on for weeks. This naturally sweet soup is one of Bro Niu’s community favourites — mild and pleasant, and easy to work into a regular family dinner rotation. Palm fruit is available at Chinese or Asian grocers, or online.
Who it suits / who should be cautious
- Suitable for the whole family, including children
- Traditionally helpful for people with dry-type coughs, dry or dull skin, or a tendency toward lung dryness in cool weather
- Those with a cold or fever should wait until they recover before using rich nourishing soups; if symptoms persist, please see a doctor
Why these ingredients (the food-therapy logic)
- Palm fruit (zong lu guo): Sometimes called “fresh sea coconut” in Cantonese cooking, though botanically unrelated to sea coconut. Traditionally associated with moistening the lungs and supporting the clearing of phlegm; the skin is said to be particularly effective, so Bro Niu recommends cooking it with the peel on
- Sweet and bitter apricot kernels (nan bei xing): A classic pairing in Cantonese soup-making; traditionally used to support the respiratory tract and gently help loosen phlegm
- Dried figs (wu hua guo): Mild and naturally sweet; traditionally associated with soothing the throat and nourishing the digestive system
- Carrot (hong luo bo): Rich in beta-carotene; adds natural sweetness and is traditionally considered beneficial for the lungs and skin
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Palm fruit (zong lu guo) | 4 pieces | Cook with the skin on for best effect |
| Carrot | 1 medium | Peeled, cut into chunks |
| Sweet & bitter apricot kernels (nan bei xing) | 38 g (1 liang) | Rinse well |
| Dried figs (wu hua guo) | 3 pieces | Rinse |
| Pork bones | approx. 300 g | Blanched first |
| Water | 8 bowls (approx. 1.6 L) |
Method
- Blanch the pork bones in boiling water for 2–3 minutes, then drain and rinse.
- Peel the carrot and cut into large chunks. Rinse the palm fruit (leave the peel on). Rinse apricot kernels and figs.
- Place all ingredients in a pot with 8 bowls of water. Bring to a boil, then reduce to a medium-low simmer.
- Cook for about 2 hours until the liquid reduces to roughly 4 bowls.
- Serve the soup and eat the solids together.
Bro Niu’s tips
Keep the palm fruit peel on during cooking — the skin holds much of the beneficial compounds. This soup is gentle and balanced, and regular consumption is traditionally said to support a healthy complexion. Suitable for all family members.
Community questions answered (selected)
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Q (Cherry): Bro Niu, I recently bought some pork jaw bones to make soup. I heard they are quite “heating” — is that true? And what bones work best for this palm fruit soup? Bro Niu: Pork jaw bones (bao yu gu) are not exactly heating — traditional Chinese medicine considers the whole pig’s head meat to be mildly problematic to eat in excess. For this palm fruit soup, I’d suggest using regular spare ribs or pork neck bones instead; those work better.
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Q (Joyce): Can I replace palm fruit with sea coconut? If so, how much dried sea coconut should I use? Bro Niu: Dried sea coconut works fine as a substitute — about 15–19 g (4 to 5 qian) is enough.
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Q (Joyce): If I switch to sea coconut, can a pregnant woman drink this soup every day for a week? Bro Niu: Three to four servings in a week is quite sufficient — that’s already very good.
Published November 25, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
