Soups
Water Chestnut, Chayote and Crucian Carp Soup
traditionally helps clear mild internal heat while supporting digestion and easing coughs
Why people make this soup
Experienced Cantonese parents know that when a child starts feeling “heaty” — a bit irritable, with a dry mouth or a scratchy throat — water chestnut soup is one of the first things to reach for. It is gentle, tasty, and effective enough to be a household staple.
This version adds chayote (also called Buddha’s hand squash in Chinese), which makes the soup more balanced and nutritious. Chayote is mild in nature — neither too cooling nor too warming — which means this soup clears heat without being harsh or too cold for the stomach. It is a good choice when you want something soothing that the whole family, including young children, can enjoy. The pan-fried crucian carp adds depth and nutrition to the broth.
Who it suits / who should be cautious
- Suitable for the whole family including children when experiencing mild internal heat, dry mouth, or a light cough
- Particularly helpful for those who find very cold soups too hard on their stomach
- Choose white crucian carp (bai ji) rather than black crucian carp (hei ji) for a cleaner, less muddy-tasting broth
Why these ingredients (the food-therapy logic)
- Water chestnut (ma ti): In traditional food therapy, considered to clear heat and resolve phlegm; associated with easing fever-related restlessness in children and improving digestion
- Chayote (he zhang gua): Rich in zinc and other nutrients; traditional food therapy considers it neutral in nature, associated with clearing heat without harsh cooling, lowering blood pressure, supporting liver qi, and benefiting brain function due to its high zinc content
- Crucian carp (ji yu): A mild, protein-rich freshwater fish; traditionally associated with strengthening the spleen, nourishing the stomach, and supporting lactation — pan-frying first brings out the flavour and removes fishiness
- Ginger: Warms the stomach and reduces any cooling tendency of the other ingredients
Ingredients (5–6 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Water chestnut | 8 pieces | Peeled |
| Chayote | 1–2 pieces | Peeled, cut into chunks |
| Crucian carp | 2 fish | White crucian preferred; cleaned and gutted |
| Fresh ginger | 2 slices | |
| Cooking oil | a little | For pan-frying the fish |
Method
- Peel the water chestnuts and chayote; cut the chayote into chunks.
- Clean and gut the crucian carp. Heat a little oil in a pan and pan-fry the fish until lightly golden and fragrant on both sides.
- Bring 7 bowls of water to a boil in a pot. Add all ingredients including the pan-fried fish, water chestnuts, chayote, and ginger slices.
- Cook on a medium simmer for 1 hour.
- Serve the soup and enjoy the fish and vegetables alongside.
Bro Niu’s tips
For this soup, always choose white crucian carp (bai ji) rather than black crucian carp — the black variety has a heavier muddy flavour and produces a soup that can taste quite fishy. Pan-frying the fish first removes the fishy smell and makes the broth richer and more fragrant. You can also substitute with another firm white freshwater fish if crucian carp is unavailable.
Community questions answered (selected)
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Q (Ayumi): Can you use raw fish (sheng yu) instead of crucian carp? Bro Niu: Yes, you can use raw fish (sheng yu).
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Q (Ada): My daughter in Year 3 only has a bowel movement every two days. Is the royal cactus flower soup suitable? What should I add to it? Bro Niu: Royal cactus flower (ba wang hua) clears lung heat and helps with bowel movements. Add carrot, dried figs, and almonds, and cook it with lean pork — the whole family can drink it. It is best in summer or autumn, but if there is lung heat and constipation, having a bowl or two is completely fine.
Published July 10, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
