Soups
Dragon-Tongue Leaf, Pear, Apple and Luo Han Guo Soup
Traditionally eases phlegm, calms cough and soothes the throat
Why people make this soup
When the weather flips between sun and rain, colds go around — and they often leave a nagging cough behind. It is not serious, but a cough that won’t quit wears you down. Bro Niu likes fresh dragon-tongue leaf for this: mild in nature and easy to find at the market, simmered with pear, apple, monk fruit and apricot kernels into a clear, sweet brew you can sip like a cooling tea. Traditionally it is associated with easing phlegm, calming cough and soothing the lungs and throat.
Who it suits / who should be cautious
- People with a lingering cough after a cold or flu, or throat discomfort from overusing the voice.
- Helpful too for the cough and heavy phlegm that can follow too much smoking or drinking.
- Mild and naturally sweet, neither cooling nor heating, so children take to it easily.
Why these ingredients (the food-therapy logic)
- Dragon-tongue leaf (long li ye): mild in nature, traditionally associated with easing phlegm, calming cough and clearing the lung and throat.
- Snow pear & apple (xue li, ping guo): valued for moistening dryness and adding gentle sweetness.
- Monk fruit (luo han guo): traditionally linked to soothing the throat and easing cough.
- Carrot (hong luo bo): rounds out the broth with natural sweetness.
- Apricot kernels (nan bei xing): a classic pairing associated with supporting the lung and easing cough.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh dragon-tongue leaf (long li ye) | 1 tael (~38 g) | |
| Snow pears (xue li) | 2 | Cored |
| Apples (ping guo) | 2 | Cored |
| Monk fruit (luo han guo) | 1/2 | Golden monk fruit tastes nicer |
| Carrot (hong luo bo) | 1 | Peeled |
| Apricot kernels (nan bei xing) | 1 tael (~38 g) | South and north combined |
| Water | 6 bowls | Reduce to 3–4 bowls |
Method
- Rinse the ingredients; core the pears and apples and peel the carrot, then cut into chunks.
- Put everything in a pot with 6 bowls of water and simmer about 1.5 hours, down to 3–4 bowls. Serve.
Bro Niu’s tips
This soup is traditionally helpful for the cough that follows a cold, for throat discomfort from overusing the voice, and for a phlegmy cough linked to too much smoking or drinking. The flavour is clear and sweet, neither cooling nor heating, so children take to it well.
Community questions answered (selected)
-
Q (Ling): My 10-year-old had a fever last week, with phlegmy cough, stuffy nose and lots of mucus; mornings the mucus is yellow-green, afternoons lighter. He has had 5 days of antibiotics — can I make this soup? Bro Niu: Yes, give him the dragon-tongue leaf three-fruit soup for 3 servings; it traditionally helps clear heat, ease phlegm and calm cough. Golden monk fruit tastes better, so a boy shouldn’t mind it.
-
Q (Lee Wai): My 7-year-old daughter still has a few coughs morning and night after a cold — would dragon-tongue leaf and apple soup help clear it? Bro Niu: Dragon-tongue leaf and apple soup is very mild; she can have 3 servings.
-
Q (Kathy): Can a pregnant woman drink it? Bro Niu: This dragon-tongue leaf soup is fine during pregnancy.
Published July 24, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
