Water Chestnut, Fig and Lean Pork Soup

Why people make this soup

After a cold, many people are left with a scratchy throat, lingering phlegm and a dry mouth. Nourilo reaches for water chestnuts, which in traditional kitchens are valued for clearing heat, generating fluids and easing thirst — they’re also said to encourage saliva, helping with that parched feeling. Paired with figs, which traditionally moisten the lungs and throat, this gentle pork soup is a comforting after-cold favourite.

Method

1. Peel and wash the water chestnuts; rinse the figs and cut in half.
2. Slice the lean pork and blanch.
3. Simmer everything in 2.1 L of water for 1 hour, reducing to 0.9–1.2 L. Serve.

Nourilo’s Tips

Figs vary a lot. Choose ones that aren’t too snowy-white and have no sour or chemical smell — the US figs pictured cost more but make a clearer, sweeter soup. The soup suits young and old, but remember water chestnuts are cooling: those with weak, cold digestion should favour the broth.