Soups
Persimmon, Lily Bulb and Grass Carp Tail Soup
Traditionally used to nourish the lungs, relieve persistent cough, and support recovery after respiratory illness
Why people make this soup
Some people who have recovered from COVID-19 — or other respiratory infections — find that the cough, shortness of breath, or fatigue lingers for weeks or even months. In Cantonese food therapy, this kind of drawn-out respiratory weakness is approached by nourishing the lungs, replenishing qi, and gently clearing any residual heat. Dried persimmons (shi bing) are in season in autumn and bring a gentle lung-moistening and cough-easing quality. Paired with lily bulb — one of the classic lung-and-heart nourishers in Chinese food therapy — and grass carp tail (which is believed to strengthen the spleen and stomach), this soup has a naturally sweet, clear flavour that soothes as it nourishes. Pan-frying the fish tail before adding it to the soup reduces fishiness and adds a rounder, deeper flavour to the broth.
Who it suits / who should be cautious
- People with a lingering cough, shortness of breath, or fatigue following COVID-19 or other respiratory illness
- Those with chronic bronchitis or pulmonary tuberculosis who experience ongoing cough and weakness
- General lung nourishment for anyone in a dry season or with a tendency toward dry cough
- Grass carp tail can be substituted with crucian carp (bai ji yu) if unavailable
- No major cautions for this soup; suitable for most people
Why these ingredients (the food-therapy logic)
- Dried persimmons (shi bing): Traditionally considered to clear heat from the lungs, moisten the respiratory tract, and help stop coughing; also associated with tonifying the body after weakness
- Lily bulb (bai he): One of the most valued lung-nourishing herbs in Chinese food therapy; also calms the heart and reduces irritability, making it particularly helpful for the restlessness and poor sleep that can accompany post-illness fatigue
- Grass carp (wan yu / cao yu): A mild, easily digestible white fish; in Cantonese food therapy it is considered to warm and nourish the stomach and spleen, improve appetite, and aid recovery; pan-frying before souping adds flavour and reduces the fishy smell
- Fresh ginger: Warms the stomach, reduces fishiness, and prevents the cooling ingredients from being too cold for the digestive system
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried persimmons | 2 pieces | Rinse and cut into chunks |
| Dried lily bulb | 38 g (1 liang) | Soak briefly, rinse |
| Fresh ginger | 3 slices | |
| Grass carp tail | 1 tail | Clean, pat dry, pan-fry in a little oil until golden on both sides |
| Water | 6 bowls (~1.5 L) | To cook down to 3–4 bowls |
Method
- Rinse the dried persimmons and cut into bite-sized chunks.
- Soak the dried lily bulb briefly in water to rehydrate, then rinse and drain.
- Clean the grass carp tail and pat dry. Heat a little oil in a pan and fry the fish tail on both sides over medium heat until golden. This step reduces fishiness and improves flavour.
- Bring 6 bowls of water to a boil in a pot.
- Add all ingredients — persimmon, lily bulb, ginger slices, and the pan-fried fish tail.
- Cook on a medium simmer for 1 hour until the liquid reduces to 3–4 bowls.
- Serve warm; drink the soup and eat the ingredients.
Bro Niu’s tips
White crucian carp (bai ji yu) can be used in place of grass carp tail if needed — the flavour and therapeutic effect are similar. This soup is particularly helpful for anyone recovering from lung illness, including tuberculosis and chronic bronchitis. Frying the fish first really does make a difference to the soup’s taste — don’t skip that step.
Community questions answered (selected)
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Q (yvonne): I just recovered from COVID, still have a constant cough and tightness in the airways; what should I take? Bro Niu: During active COVID infection, try a soup with fresh houttuynia (yu xing cao, 4 liang), mixed apricot kernels (nan bei xing, 1 liang), and lean pork — cook for only 20 minutes, do not boil too long. If there is a lot of phlegm, add turnip seeds (lai fu zi, 3 qian) and tangerine peel in a tea bag. Once symptoms improve, switch to a strengthening lung soup with tiger milk mushroom, cordyceps, apricot kernels, lily bulb, tangerine peel, and quail or partridge — cook for 2 hours. The whole family can drink this.
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Q (YT): My child coughs at night and has cold hands and feet — what soup is helpful? Bro Niu: Try a simple drink with perilla leaf (zi su ye, 3 qian), fresh ginger (3–4 slices), northern apricot kernel (bei xing, 3 qian), and a little brown sugar in 3.5 bowls of water for 15 minutes. This warms and dispels cold to ease the cough.
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Q (Wan): My 5-year-old keeps coughing after meals and gets congested at night — what can I give? Bro Niu: Try perilla leaf (zi su ye, 3 qian), magnolia flower buds (xin yi hua, 8 flowers), licorice (gan cao, 4–5 slices), and brown sugar in 3.5 bowls of water for 15 minutes to get 2 bowls. Take throughout the day; 3 doses should help relieve the stuffy nose and coughing.
Published November 2, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
