Tiger Milk Mushroom, Coconut, Corn and Carrot Soup

Why people make this soup

When flu and other bugs start circulating, Nourilo likes to shore up the body before family gatherings rather than wait to get sick. This soup is one he simmers often himself — it is clear, naturally sweet, and pleasant to drink. The thinking is to build up lung qi and overall resilience so the body is better equipped when respiratory bugs come around.

Method

1. Rinse the tiger milk mushroom and almonds. Rinse the coconut and slice. Husk the corn and cut into pieces. Peel and chunk the carrot. Pit the red dates.
2. Slice the pork and blanch.
3. Put everything in a pot with 2.7 L of water and simmer for 2 hours until reduced to about 1.2–1.5 L.

Nourilo’s Tips

Mini coconut is very fragrant but spoils easily — if it smells musty once cut, do not use it. This soup is balanced and suits all ages. If phlegm is present, leave out the red dates for now; if you are damp, add a piece of dried tangerine peel.