Glehnia, Ophiopogon, Dendrobium and Conch Soup

Why people make this soup

Hyperthyroidism (overactive thyroid) tends to present, in Chinese medicine terms, as a pattern of yin deficiency with excess fire: the body feels too warm, the mind is restless, sweating is excessive, the throat and mouth feel dry, appetite may be unusually large while weight drops, and the heartbeat may feel rapid or irregular. These are uncomfortable symptoms to live with, and managing them through diet — alongside prescribed medical treatment — is a sensible approach.

Nourilo bought two packets of frozen American conch over the New Year period and noted how excellent conch is for people in this kind of yin-deficient, heat-excess state. Conch is considered deeply nourishing to yin and highly restorative of physical energy. Paired with three herbs that specifically address lung and stomach yin deficiency — glehnia root, ophiopogon, and dendrobium — this soup is particularly suited to hyperthyroid patients who experience heat intolerance, dry throat, constipation, and mental restlessness. The gentle sweetness of red dates and ginger rounds out the flavour.

Method

1. Thaw the frozen conch completely. Blanch briefly in boiling water to remove any impurities; drain and set aside.
2. Pit the red jujube dates.
3. Wash the fresh dendrobium and cut into sections (if using dried dendrobium, soak briefly first).
4. Soak and rinse the glehnia root and ophiopogon.
5. Place all ingredients into a pot with 2.1 L of water.
6. Bring to a boil over high heat, then reduce to a medium-low simmer and cook for about 1.5 hours.
7. Drink the soup warm. The soup ingredients, especially the dates, can also be eaten.

Nourilo’s Tips

When choosing glehnia root (sha shen), look for the northern variety: white-coloured, with long slender firm roots and a fresh, mild aroma. The northern variety (bei sha shen) is considered more effective than the southern variety (nan sha shen). Dried conch may also be used in place of frozen conch — American-origin dried conch gives the best flavour; dried conch heads are also acceptable, though the taste is slightly less rich.