Tiger Milk Mushroom, Snow Fungus, Lily and Almond Soup

Why people make this soup

Children who start school often enter an almost constant cycle of colds and respiratory infections, and it is common for these to trigger or worsen airway sensitivity — lingering coughs that refuse to fully resolve. Most children resist bitter medicines, so a mild, pleasant-tasting soup that gently strengthens the lungs is a practical alternative for daily wellness support. Tiger milk mushroom is the hero ingredient here: it is a type of sclerotia-forming fungus from Southeast Asia, related to the familiar poria cocos (fu ling), and is known in traditional food therapy as “white Ganoderma.” Before slicing, it looks like a grey ping-pong ball. Its medicinal taste is subtle, making it genuinely suitable for children. Combined with snow fungus, lily bulb and apricot kernels, this soup nourishes the lungs and helps reduce phlegm.

Method

1. Soak the snow fungus in cold water for 30 minutes until fully expanded. Remove the hard base and tear into smaller pieces.
2. Soak and rinse the tiger milk mushroom slices, lily bulb and apricot kernels.
3. Slice the lean pork and blanch briefly in boiling water; drain.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce heat and simmer for 2 hours.
6. Serve warm.

Note: If using tiger milk mushroom powder instead of slices, simmer the remaining ingredients for 1 hour, then stir in 2 teaspoons of powder per bowl just before serving.

Nourilo’s Tips

If a child has an active cold, runny nose, or yellow phlegm, it is important to clear that first — try a soup with loquat leaf, dragon tongue leaf or similar cooling herbs to address the acute phase. This tiger milk mushroom soup is a strengthening tonic, best used after the illness has resolved to build up the child’s lung resilience over time. You can also add a carrot and 8 red dates — red dates contain natural antiallergic compounds that can help reduce the body’s tendency to overreact to airway triggers.