Phyllanthus, Carrot, and Water Chestnut Chicken Soup

Why people make this soup

Phyllanthus fruit — the small, firm, slightly tart berry known in Cantonese as you gan zi and widely as Indian gooseberry or amla — comes into season in August. It has been valued in both Chinese and Ayurvedic traditions for centuries. From a modern perspective it is exceptionally rich in vitamin C, tannins, flavonoids, and polyphenols — compounds associated with antioxidant activity. In traditional food therapy it is thought to clear heat, cool the blood, and support the body’s natural detoxification. Paired with pectin-rich carrot and water chestnut (which is traditionally associated with supporting the clearance of heavy metals from the body), this soup aims to support circulation and liver function. The sourness of the you gan zi mellows during cooking, producing a soup that is clean, slightly refreshing, and not unpleasant at all.