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Luo Han Guo and Apricot Kernals with Pork Shank Soup

19 October 2009 1,701 views 5 Comments

Soup Name: Luo Han Guo and Apricot Kernals with Pork Shank Soup

Traditional Chinese Name: 羅漢果南北杏豬展湯 (luóhàn guǒ nán běi xìng zhū zhǎn tāng)

Introduction:

This soup is excellent for assisting in coughs and removing phelgm. It also aids in providing moisture to the body and lungs for those dry autumn and winter months. I would caution using the whole fruit (luo han guo) as it has a very distinct and sweet taste. Try using half and add more as you see fit. For me, the one fruit was too sweet and even when I asked the herbalist, she told me that one is definitely more than enough for one pot of soup.

What Ingredients are required?

1 pound of fresh pork shank
1 dried luo han guo
1 tablespoon of apricot kernals
3 large dried dates
2 litres of water
1 teaspoon of salt (to marinate the pork)

How do I prepare it?

Pre-marinate the pork overnight with the salt (although this step is not necessary)

Boil your soup water

Blanch pork shank

Wash and soap apricot kernals and dried dates in warm water

Cut luo han guo into quarters (or halves)

When the water boils, add all the ingredients together

Boil on high for thirty minutes, reduce to a simmer boil for another 1.5 hours

Serve!

Any benefits?

An excellent soup to assist with coughs and loosening of phlegm
Ideal for dry autumn consumption as it helps moisten the lungs and body

Any precautions?

The luo han guo produces a very sweet and distinct taste that is subjective to the drinker
I would suggest trying half of a fruit on your first attempt and see if you like it, definitely do not add more than 1 fruit to a soup

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5 Comments »

E T said:

This soup also very good for kids as it is so sweet that they just love it.

# 20 October 2009 at 10:25 am

Colleen said:

Luo Han Guo and Apricot Kernals with Pork Shank Soup

Hi, friend I like your blog Archive regarding the Chinese Soup
Recipes. I notice your herbal soup is using pork. Can use chicken
instead of pork. Thank you and looking forward for your reply.

# 25 November 2009 at 2:59 pm