Watercress Monk-Fruit Snakehead Soup

Why people make this soup

Marsh yellowcress (tang ge cai) is a medicinal green traditionally valued to calm a cough and loosen phlegm, available at Chinese or Asian grocers when in season. Simmered with snakehead fish it makes a clear, gently sweet broth; toss in a golden monk fruit and it turns into the soup Nourilo reaches for when throats feel hot and scratchy or gums are tender. Easy, soothing, and family-friendly.

Method

1. Trim the roots and wilted leaves from the watercress and rinse; crush the monk fruit.
2. Clean the snakehead fish, pan-fry lightly in a little oil, then place in a soup bag.
3. Bring 2.4 L of water to a boil, add everything, return to a boil, then simmer on medium-low for about 1.5 hours, reducing to 1.2 L. Serve.

Nourilo’s Tips

This soup is clear, sweet and pleasant, suitable for young and old. It is also traditionally enjoyed by those with excess heat or a puffy face and eyes. But those who are weak in constitution, and women during their period, should drink only a little.