Chili Leaf, Goji Berry and Lean Pork Soup

Why people make this soup

Chili leaves are only in season for a short window each year, so it is worth making the most of them when they appear. Unlike chili peppers, the leaves carry a mild flavour — no heat at all — and are rich in vitamins B and C. Paired with goji berries (a classic tonic for the eyes and liver) and lean pork, the result is a light, pleasant-tasting soup that traditional food therapy associates with brightening the eyes, warming the stomach, and supporting liver function. It is genuinely tasty enough that the whole family will finish the bowl.

Method

1. Strip the chili leaves from their stems and rinse well.
2. Rinse the goji berries and soak in cold water for a few minutes; drain.
3. Slice the lean pork thinly.
4. Bring 1.2–1.5 L of water to a rolling boil. Add the pork slices and goji berries.
5. Boil for about 10 minutes.
6. Add the chili leaves and continue boiling for a further 5 minutes.
7. Season to taste with salt and serve immediately — drink the soup and eat the leaves and pork.

Nourilo’s Tips

Fresh chili leaves have a very short season, so grab them while you can — they are available at Chinese or Asian grocers when in season. If you have a damp-heat constitution, substitute spearmint (xiang hua cai) for the chili leaves — it is better suited to cooling excess internal heat.