Green Olive, Water Chestnut and Green Radish Pork Soup

Why people make this soup

Anyone who lives in a subtropical city where tropical fruits are in season will understand this scenario: the lychees at the market look impossibly red and gorgeous, the vendor offers a discount if you buy more, and before you know it you’ve eaten a whole bag. In traditional Chinese food wisdom, lychee is considered a warming fruit, and too much of it in a short time can lead to what is called “getting heaty” — a sore throat, swollen gums, dry mouth, or sluggish digestion. Nourilo’s go-to fix is this soup: green olives are at their seasonal peak at the same time as lychees, and they are considered cooling and throat-clearing in traditional practice. Paired with green radish, water chestnuts, and figs, the result is a naturally sweet, gentle brew that feels refreshing without being overly cold.

Method

1. Rinse the green olives and lightly crush each one (a rolling pin works well) — this helps release their flavour into the broth.
2. Peel and cut the green radish into chunky pieces.
3. Peel the water chestnuts and rinse them.
4. Blanch the pork shin in boiling water for a few minutes, then rinse and slice thickly.
5. Combine all ingredients in a pot with 2.4 L of water.
6. Bring to a boil, then simmer for about 30 minutes.
7. Serve the broth together with the cooked ingredients.

Nourilo’s Tips

This soup is naturally sweet and pleasant — the whole family can enjoy it including children. It is particularly good for dry, uncomfortable coughs linked to lung heat or lung dryness. If green olives are unavailable, fresh pear is a reasonable substitute. Note that if you genuinely cannot find green radish, winter melon or zucchini can serve as stand-ins in a pinch.