Soups
Monk Fruit, Watercress and Snakehead Fish Soup
Traditionally used to clear heat, ease phlegm and calm a cough
Why people make this soup
The most bothersome part of a cold is often the bronchitis that follows — endless phlegm and a cough that won’t quit. This monk fruit and watercress soup with snakehead fish is a classic Cantonese choice for that stage. Monk fruit is traditionally excellent for resolving phlegm and calming a cough; watercress is traditionally used to clear lung and stomach heat; and snakehead fish is traditionally used to strengthen the spleen and boost qi. With tangerine peel, ginger and lean pork, the soup turns rich and fragrant, and is traditionally taken to support recovery from colds, cough and bronchitis.
Who it suits / who should be cautious
- People with a lingering, phlegmy cough after a cold, or wanting a cooling-yet-gentle soup.
- When simmered long enough, even those with a cooler constitution or weaker bodies can have it.
- It is suitable during a cold and even with a fever, but for severe cough, green/yellow phlegm or ongoing fever, see a doctor.
Why these ingredients (the food-therapy logic)
- Monk fruit (luo han guo): traditionally one of the best ingredients for resolving phlegm and calming a cough.
- Watercress (xi yang cai): traditionally used to clear lung and stomach heat.
- Snakehead fish (sheng yu): traditionally used to strengthen the spleen, boost qi and drain water.
- Tangerine peel and ginger: balance the cooling nature and add fragrance.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Monk fruit (luo han guo) | 1 | Crushed |
| Watercress (xi yang cai) | ~300 g | Washed |
| Snakehead fish (sheng yu) | 1 | Cleaned, pan-fried |
| Lean pork (shou rou) | ~225 g | Blanched |
| Dried tangerine peel (chen pi) | 1 piece | |
| Fresh ginger | 3 slices |
Method
- Crush the monk fruit. Wash the watercress. Blanch the lean pork. Clean the snakehead fish and pan-fry it lightly in a little oil.
- Put the monk fruit, fish, pork, tangerine peel and ginger into a pot with 10 bowls of water and bring to a rolling boil.
- Add the watercress.
- Simmer over medium-low heat about 3 hours until reduced to 4–5 bowls. Serve.
Bro Niu’s tips
This soup clears heat and helps guard against “heatiness.” As long as it is simmered long enough, even those with a cooler constitution or weaker bodies can enjoy it. Note that fish soup is best drunk the same day, as it turns fishy by the next day; if you do keep a soup for a couple of days, always strain out the residue so the ingredients don’t sit in the liquid.
Community questions answered (selected)
-
Q (Hing): Can a woman 8 months pregnant drink this? Bro Niu: Yes — monk fruit, watercress and snakehead fish soup is fine during pregnancy.
-
Q (anonymous): Can I drink this if I have a cold with a fever? Bro Niu: Yes, you can drink this soup even with a cold.
-
Q (Joyce): Can I substitute white pomfret for the snakehead fish? Bro Niu: Yes, you can use white pomfret instead.
Published June 29, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
