Soups
Chili Leaf, Goji Berry and Pork Liver Soup
traditionally associated with nourishing the liver, supporting eye health, and easing age-related vision decline
Why people make this soup
In TCM, the liver and the eyes are closely connected — the liver is said to “open to the eyes,” meaning that the health of the liver directly influences the quality of vision. By around age 43 for women and 45 for men, most people begin to notice their near vision softening; for older adults, blurrier sight is simply a part of life. Traditional Cantonese food therapy recommends regularly eating ingredients that nourish the liver as a gentle, dietary way to support the eyes from within.
Chili leaves — the fresh, tender leaves from the chili plant — are a seasonal vegetable that also happen to be a practical food-therapy ingredient. They are rich in calcium, carotenoids, and multiple vitamins, and have a mild warming quality that is good for the stomach. Paired with goji berries and pork liver, both long used in Chinese food therapy as allies for liver and eye health, this simple soup is quick to make, naturally sweet and savoury, and suitable for the whole family.
Who it suits / who should be cautious
- Suitable for older adults experiencing age-related vision decline
- Helpful for people who spend long hours in front of screens
- Good for those with a cold stomach or weak digestion — this soup is warming rather than cooling
- Children and the whole family can drink this
- Those who dislike pork liver can substitute chicken liver or add a carrot instead; carrot’s beta-carotene also supports the visual pathway
Why these ingredients (the food-therapy logic)
- Chili leaves (la jiao ye): Despite coming from the chili plant, the leaves are not spicy; they are warming for the stomach, and rich in calcium, pro-vitamin A, and vitamin C; used alongside herbs to carry their benefits into the liver and digestive system
- Goji berries (gou qi zi): One of the most well-known Chinese food-therapy ingredients for liver and eye support; rich in zeaxanthin and beta-carotene; traditionally nourish liver yin and kidney yin
- Pork liver (zhu gan): A potent source of vitamin A, iron, and B vitamins; in TCM the principle of “like nourishes like” suggests eating liver to benefit the liver and, by extension, the eyes
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chili leaves (la jiao ye) | ~150 g (4 liang) | Discard tough stems; wash and keep tender leaves, flowers, and small fruits if present |
| Goji berries (gou qi zi) | ~15 g (4 qian) | Soaked and rinsed |
| Pork liver | ~225 g (6 liang) | Thinly sliced and rinsed well |
| Fresh ginger | 2 slices | |
| Water | 5 bowls (~1.25 litres) |
Method
- Remove the tough stems from the chili leaves; keep the tender leaves, flowers, and any small fruits — all are edible and nutritious. Rinse well.
- Soak the goji berries in cold water for a few minutes; drain.
- Slice the pork liver thinly and rinse thoroughly under cold water.
- In a pot, bring 5 bowls of water to a boil. Add the pork liver, ginger, and goji berries.
- Cook over medium heat for about 15 minutes.
- Add the chili leaves and simmer for a further 5 minutes until just wilted.
- Serve and eat the broth and all the ingredients.
Bro Niu’s tips
Chili leaves can be enjoyed as a vegetable in their own right — stir-fried with garlic and ginger, they are fragrant and delicious. When using them in soup, including the flowers and small fruits (even the tiny peppers) adds extra nutrition. The leaves are not spicy at all, even when they come from hot-pepper varieties like bird’s eye chilli. If you are unable to find chili leaves at your local market, ask the vegetable stall — during the season, larger stalls usually carry them.
Community questions answered (selected)
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Q (Charlie): Can I use bird’s eye chilli leaves? Bro Niu: Yes, you can. Bird’s eye chilli is quite hot as a fruit, but the leaves are not spicy at all.
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Q (Li): Can any variety of chili leaf be used? I only grow bird’s eye chilli at home. Bro Niu: Any chili leaf works. Bird’s eye chilli is spicy but the leaves are not.
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Q (reader, Ah Lik): I stare at a computer all day — this soup sounds right for me, but I don’t like pork liver. Can I use lean pork or pork shank? Bro Niu: Many people don’t like pork liver — chicken liver is an excellent alternative and very effective. If you dislike liver altogether, a carrot added with lean pork works too; the vitamin A in carrot also helps protect the visual pathway.
Published April 9, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
