Persimmon, Lily Bulb and Grass Carp Tail Soup

Why people make this soup

Some people who have recovered from COVID-19 — or other respiratory infections — find that the cough, shortness of breath, or fatigue lingers for weeks or even months. In Cantonese food therapy, this kind of drawn-out respiratory weakness is approached by nourishing the lungs, replenishing qi, and gently clearing any residual heat. Dried persimmons (shi bing) are in season in autumn and bring a gentle lung-moistening and cough-easing quality. Paired with lily bulb — one of the classic lung-and-heart nourishers in Chinese food therapy — and grass carp tail (which is believed to strengthen the spleen and stomach), this soup has a naturally sweet, clear flavour that soothes as it nourishes. Pan-frying the fish tail before adding it to the soup reduces fishiness and adds a rounder, deeper flavour to the broth.

Method

1. Rinse the dried persimmons and cut into bite-sized chunks.
2. Soak the dried lily bulb briefly in water to rehydrate, then rinse and drain.
3. Clean the grass carp tail and pat dry. Heat a little oil in a pan and fry the fish tail on both sides over medium heat until golden. This step reduces fishiness and improves flavour.
4. Bring 1.8 L of water to a boil in a pot.
5. Add all ingredients — persimmon, lily bulb, ginger slices, and the pan-fried fish tail.
6. Cook on a medium simmer for 1 hour until the liquid reduces to 0.9–1.2 L.
7. Serve warm; drink the soup and eat the ingredients.

Nourilo’s Tips

White crucian carp (bai ji yu) can be used in place of grass carp tail if needed — the flavour and therapeutic effect are similar. This soup is particularly helpful for anyone recovering from lung illness, including tuberculosis and chronic bronchitis. Frying the fish first really does make a difference to the soup’s taste — don’t skip that step.