Longan, Red Date and Coral Grass Sweet Soup

Why people make this sweet soup

Coral grass — a dried sea algae sometimes marketed as “sea bird’s nest” — has long been prized in traditional Cantonese food therapy for nourishing the skin. After soaking overnight with several changes of water to remove the sea smell, it expands into translucent, crisp pieces with a pleasant jellyfish-like texture. Simmered briefly with longan and red dates, the result is a dessert that is subtly sweet, gently restorative, and easy to prepare. The key is not to overcook the coral grass — much like jellyfish, it is best added at the very end of cooking so it retains its pleasant bite. Coral grass is available at Chinese or Asian grocers, or online.

Who it suits / who should be cautious

• Suits those who want a gentle, everyday dessert associated with skin nourishment and blood support
• Suitable as a vegetarian sweet soup
• No specific cautions noted by Bro Niu for general healthy consumption

Why these ingredients (the food-therapy logic)

• Coral grass (shan hu cao): A type of sea algae high in natural gelatinous fibre; traditionally referred to as a nourishing, cooling food that is thought to benefit the skin and provide a moisturising quality from within
• Longan flesh (yuan rou): A classic warming ingredient in Cantonese food therapy; associated with nourishing the heart, calming the mind, and building blood — it rounds out the cooling nature of the algae
• Red dates (hong zao): Lend natural sweetness and a gentle tonic quality; traditionally associated with supporting blood production and the spleen
• Rock sugar: Gentler than white sugar; adds sweetness without being overpowering

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Coral grass (dried, shan hu cao)	About 19 g (1 piece / 5 qian)	Soak 15 hours with 3–4 water changes
Dried longan flesh (yuan rou)	1 tablespoon	Rinse briefly
Red dates	6 pieces	Pitted and sliced
Rock sugar	To taste	—
Water	4 bowls (~800 ml)	—

Method

1. Soak the dried coral grass in cold water for about 15 hours, changing the water 3–4 times to gradually remove the sea smell. The algae will expand greatly.
2. Rinse the soaked coral grass, then chop into smaller pieces.
3. Rinse the longan flesh. Pit and slice the red dates.
4. Place longan flesh and red dates in a pot with 4 bowls of water; simmer for 30 minutes.
5. Add rock sugar and stir until dissolved.
6. Finally, add the chopped coral grass and bring just back to the boil. Remove from heat immediately — do not over-boil, or the texture will become too mushy.
7. Serve warm or allow to cool to room temperature.

Bro Niu’s tips

The coral grass can be added early or late according to personal preference — some like it to partially dissolve and thicken the soup; others prefer distinct pieces. Bro Niu prefers adding it right at the end for a crisp, jelly-like bite. Fresh coral grass (if available in your area) should also be soaked well before use to remove any sea flavour. Look for coral grass that is translucent light brown after soaking; a dark, oily, or strongly foul-smelling product should not be used.

Community questions answered (selected)

• Q (maggie, 2015): I bought pre-soaked coral grass; the shop said to add it last and wait for it to dissolve. Does coral grass dissolve? Bro Niu: Much of it will indeed dissolve or soften significantly — whether you add it early or late depends on how you like the texture. Both approaches are fine.

• Q (reader, 2015): Does coral grass that turns purple mean it is contaminated? Bro Niu: The coral grass I use, once soaked, becomes translucent and pale brownish — no seawater smell or foul odour. If a batch is very dark, smells of oil, or has a foul fishy smell, then yes, avoid it. Thank you for the heads-up; it is a useful reminder when buying.

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Published October 17, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.