Soups
Chuanxiong, Angelica, Codonopsis and Lamb Soup
Traditionally warms the stomach, dispels cold and nourishes qi and blood
Why people make this soup
When the temperature drops sharply, those of a weaker, qi- or blood-deficient constitution often feel the cold in their limbs. Weather like this calls for a warming lamb soup. Black-grass lamb from Hebei makes an excellent choice — the chilled meat is delicious whether braised or in soup. Built with chuanxiong, angelica, astragalus, codonopsis, prepared rehmannia and cinnamon twig — all traditionally used to nourish qi and blood and warm the body — this soup is just right for cold days.
Who it suits / who should be cautious
- Suits people of a cooler, qi- or blood-deficient constitution who feel the cold easily in winter.
- Warming in nature; not suited to those with yin-deficiency heat or a feverish cold. Children around 2 should not have too much of a tonic-herb soup like this. If unsure, please see a doctor.
Why these ingredients (the food-therapy logic)
- Chuanxiong, angelica, prepared rehmannia (chuan xiong, dang gui, shu di): A classic trio traditionally used to nourish and move the blood.
- Astragalus, codonopsis (bei qi, dang shen): Traditionally tonify the qi.
- Cinnamon twig (gui zhi): Warming, traditionally used to dispel cold.
- Tsaoko and longan (cao guo, gui yuan rou): Help cut the gamey smell of the lamb.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chuanxiong | 2 qian | soaked, rinsed |
| Angelica head | 2 qian | soaked, rinsed |
| Astragalus | 3 qian | soaked, rinsed |
| Codonopsis | 3 qian | soaked, rinsed |
| Prepared rehmannia | 3 qian | soaked, rinsed |
| Cinnamon twig | 2 qian | soaked, rinsed |
| Longan flesh | 8 pieces | |
| Tsaoko fruit | 1 | |
| Black-grass lamb leg | ~450 g | blanched |
Method
- Soak and rinse the herbs. Blanch the lamb leg.
- Put everything into 9 bowls of water and simmer 2 hours until reduced to about 4 bowls. Serve.
Bro Niu’s tips
If you find it too warming, add a short length of sugarcane and a few water chestnuts — this both cuts the gamey smell and tempers the drying warmth of the herbs. A couple of tsaoko fruit and a few longan pieces also help remove the gamey smell of lamb. Not suited to those with yin-deficiency heat or a feverish cold.
Community questions answered (selected)
- Q (LM): Can a 2-year-old drink this? Bro Niu: A 2-year-old should not have too much of a soup made with such tonifying herbs.
- Q (Cola): I ate a bit too much lamb hotpot in the cold season and now my gums hurt; any soup or tea to help? Bro Niu: Try xia ku cao (5 qian) and chrysanthemum (3 qian) in 5 bowls of water reduced to 2, adding the chrysanthemum near the end, for 2 doses — it helps clear heat. Or a soybean-sprout, tofu and white fungus soup with pork ribs for the whole family, which helps with swollen gums and mouth ulcers.
Published December 21, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
