Soups
Green Olive, Water Chestnut and Green Radish Pork Soup
traditionally used to soothe sore throats, relieve dryness, and clear heat after overindulging in warm or rich foods
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. Bro Niu’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.
Who it suits / who should be cautious
- Well-suited to: adults and children experiencing sore throat, dry mouth, gum discomfort, or constipation from overindulging in warm or fried foods; those with lung-heat or dry cough
- Cautions: this soup is mild and generally safe for most people including children; those with very cold constitutions may add a small piece of dried tangerine peel (chen pi) to warm the brew slightly
Why these ingredients (the food-therapy logic)
- Green Chinese olive (qing gan lan): In traditional practice, green olives are associated with clearing heat, generating fluid, soothing inflamed throats, and supporting the lungs. Their slightly astringent quality is thought to help settle irritation in the throat.
- Water chestnut (ma ti): Considered cool and moistening; traditionally used to clear phlegm-heat, support digestion, and relieve thirst.
- Green radish (qing luo bo): Described in Chinese food texts as a “slimming vegetable” — mildly cooling, helps regulate qi movement in the digestive tract, and balances the heavier pork in the pot.
- Dried figs (wu hua guo): A gentle lung-moistening food, adds natural sweetness and is associated with soothing the throat and supporting bowel regularity.
- Pork shin: Provides a savoury, collagen-rich base without being too fatty.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green Chinese olives | 10 pieces | Rinse and gently crush each olive |
| Water chestnuts | 6 pieces | Peel and rinse |
| Green radish | 1 medium | Peel and cut into chunks |
| Dried figs | 3 pieces | Rinse |
| Pork shin | 1 piece (300–400 g) | Blanch in boiling water first, then slice thick |
| Water | 8 bowls (approx. 1.6 L) |
Method
- Rinse the green olives and lightly crush each one (a rolling pin works well) — this helps release their flavour into the broth.
- Peel and cut the green radish into chunky pieces.
- Peel the water chestnuts and rinse them.
- Blanch the pork shin in boiling water for a few minutes, then rinse and slice thickly.
- Combine all ingredients in a pot with 8 bowls of water.
- Bring to a boil, then simmer for about 30 minutes.
- Serve the broth together with the cooked ingredients.
Bro Niu’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.
Community questions answered (selected)
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Q (Amy): Is “green olive” (qing lan) the same as the green-coloured Chinese olive? What can I substitute if I cannot find it? Bro Niu: Yes, qing lan refers to the green Chinese olive. If you can’t find it, fresh pear works as a substitute — use one pear, cored.
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Q (reader): My 13-month-old daughter has mouth ulcers and swollen gums. Is there anything gentle she can have? Bro Niu: You can try simmering one-sixth of a golden monk fruit (jin luo han guo) with one cored pear in 4 bowls of water down to 1 bowl — give her small amounts over 3 consecutive days. Alternatively, a soup of bean sprouts, tofu, and snow fungus is mild and helps clear heat gently for the whole family.
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Q (Kiwi): My two-and-a-half-year-old went hoarse and seems to have phlegm after eating fried shrimp. What soup is good for her? Bro Niu: Peel one loofah (si gua), cut into pieces, and steam in a bowl for 20 minutes. Press out the juice with a spoon and give it to her — it helps clear lung heat and dissolve phlegm.
Published June 19, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
