Water Chestnut, Chayote and Crucian Carp Soup

Why people make this soup

Experienced Cantonese parents know that when a child starts feeling “heaty” — a bit irritable, with a dry mouth or a scratchy throat — water chestnut soup is one of the first things to reach for. It is gentle, tasty, and effective enough to be a household staple.

This version adds chayote (also called Buddha’s hand squash in Chinese), which makes the soup more balanced and nutritious. Chayote is mild in nature — neither too cooling nor too warming — which means this soup clears heat without being harsh or too cold for the stomach. It is a good choice when you want something soothing that the whole family, including young children, can enjoy. The pan-fried crucian carp adds depth and nutrition to the broth.

Method

1. Peel the water chestnuts and chayote; cut the chayote into chunks.
2. Clean and gut the crucian carp. Heat a little oil in a pan and pan-fry the fish until lightly golden and fragrant on both sides.
3. Bring 2.1 L of water to a boil in a pot. Add all ingredients including the pan-fried fish, water chestnuts, chayote, and ginger slices.
4. Cook on a medium simmer for 1 hour.
5. Serve the soup and enjoy the fish and vegetables alongside.

Nourilo’s Tips

For this soup, always choose white crucian carp (bai ji) rather than black crucian carp — the black variety has a heavier muddy flavour and produces a soup that can taste quite fishy. Pan-frying the fish first removes the fishy smell and makes the broth richer and more fragrant. You can also substitute with another firm white freshwater fish if crucian carp is unavailable.