Chinese Yam, Wolfberry, African Sea Coconut and Partridge Soup (Huai Shan Qi Zi Hai Di Ye Zhe Gu Tang)

Why people make this soup

Anyone who has dealt with a nagging cough that just won’t quit, or lungs that feel weak and prone to phlegm, knows how draining it can be. In Cantonese food-therapy tradition, this soup is a trusted remedy for that kind of lingering respiratory trouble. What makes it special is the African sea coconut — a rare ingredient that has become increasingly expensive precisely because it works so well. Nourilo wants to warn you upfront: the market is flooded with imitations. The genuine article (from the Seychelles, Lodoicea maldivica) is snow-white in colour, has a visible dark brown edge, shows distinct fruit-flesh texturing, and comes in large, irregular “dog-tooth” shaped pieces. The price reflects this — genuine African sea coconut costs considerably more than the pale Southeast Asian substitutes, which are smooth-edged, lack the fruit texture, and have no meaningful phlegm-clearing effect.

Paired with Chinese yam, wolfberries, and the lean, sweet-tasting partridge, this is a soup the whole family can enjoy.

Method

1. Soak and rinse the huai shan, gou qi zi, and African sea coconut slices briefly in cold water.
2. Gut and clean the partridge thoroughly. Blanch in boiling water for 2–3 minutes to remove impurities, then drain.
3. Place all ingredients into a pot with 2.4 L of water. Bring to a boil, then reduce to a gentle simmer.
4. Simmer for approximately 1.5 hours (90 minutes). The soup is ready when it has turned golden and fragrant.
5. Serve the soup and eat the partridge alongside — both the broth and the meat are enjoyed together.

Nourilo’s Tips

• This soup is sweet, fresh, and pleasant to drink — suitable for the whole family from young children to the elderly. Regular consumption may help build overall constitution and keep the skin moist and radiant.
• When buying African sea coconut, compare prices: authentic product runs roughly 150–175 HKD per liang (approximately 37 g), while imitation product is only 20–30 HKD per liang. The difference in appearance is clear once you know what to look for.
• If partridge is out of season or unavailable, a small silkie chicken (wu ji) is an excellent substitute.
• Adding a few dried scallops (yao zhu) to the pot will enhance the umami depth of the broth — a worthwhile addition.