Walnut, Apricot Kernel, Longan, Lily Bulb and Large Fish Head Soup

Why people make this soup

Brain fog — that frustrating state of mental fuzziness, poor concentration, forgetfulness, and mental fatigue — has become one of the most commonly reported long COVID symptoms. Children who have had COVID may seem slower to focus, more easily irritable, or less sharp than before. Adults often report anxiety, poor sleep, and emotional instability on top of the cognitive difficulty. Nourilo recommends building a recovery routine that includes plenty of brain-supporting nutrients from food: walnuts, pistachios, hazelnuts, pine nuts, deep green leafy vegetables, salmon, omega-3 fish oil, bananas, and blueberries all deserve a place on the plate. This soup takes that idea into Cantonese broth form. The fish head is more than just flavour — Chinese food therapy holds to the idea that like nourishes like, and the brain-supporting qualities of a rich fish head broth have been valued in Cantonese cooking for generations. Longan and lily bulb are heart- and mind-calming ingredients; walnut and apricot kernels support lung and brain function.

Method

1. Soak and rinse the apricot kernels, lily bulb, and longan flesh. Rinse the walnut kernels and red dates; pit the dates.
2. Rinse and halve the fish head; pan-fry in a little oil until lightly golden on both sides (this removes the fishy smell and enriches the broth).
3. Combine all ingredients in a pot with 2.1 L of water.
4. Bring to a boil, then reduce heat and simmer for 1 hour until reduced to 0.9–1.2 L.
5. Serve; eat the soup, fish head, and soft solids together.

Nourilo’s Tips

Traditional Chinese medicine holds the principle of “like nourishes like” — using a large fish head in this soup is not just about flavour. It is deeply valued for the brain and nervous system. You can substitute a salmon head if preferred; the nourishing benefit is equally good. For walnut kernels, choose the skinless variety (qu pi he tao) to avoid the bitter taste that comes from the inner skin.