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TheChineseSoupLady.com is a family project between sisters surnamed “Tong” (Lisa & Tracy).  The word Tong (湯) literally translates to the word “soup” in Cantonese.   In Hong Kong, people call us  湯 小 妹 which literally translates to “Soup Lady”.

When we were younger and trying to determine which utensils to lay out on the dinner table, we would ask our parents “Is there a soup for tonight?” and our  parents would always say, “We are all soups!”

And more often than not, dinner did include a brothy, rich, nutritious and delicious chinese-style soup along with our dinner every night.   Our parents would make sure that the soup they created suited our current needs based on the weather (winter / summer), our state of health, and also to balance the meal in terms of flavour and heatiness.

So it’s not surprising that as we grew up, moved out of our home, and were left to fend and cook for ourselves that we became interested in learning more about chinese soups, what they were good for, and how to make them ourselves.

Our soups are all natural and healthy.  We strive for ingredients from its purest form and with some time and patience, you’ve got yourselves a homemade, ready-to-serve soup.

This blog is to share our learning journey with you.


Please note that all ingredients and soups are photographed by yours truly.  We also make all the soups ourselves and prep all the ingredients needed for the soups.  While we do use various references for the recipes, everything shown and explained here is done with our genuine tender loving care!



  • Florentina says:

    Je ѕuis arrivée sur ton site internet par hasard et puis
    je ne le regretrte ƿas du toսt !!!

  • mohan says:

    send me Cantonese soup starter recpies

  • sue says:

    Notify me of new posts by email.

  • LadyTong says:

    Dear Sue, you can actually use a RSS feed to notify you via email. I have a “subscribe in a reader” button. Hope this helps! Lisa

  • Helena Yan says:

    Hi soup lady,

    would you have a recipe for spaghetti squash soup (chinese)?


  • LadyTong says:

    Dear Helena, no I don’t, I’m sorry – however I am intrigued. For starters, I didn’t even know there was such a veggie. Is it available for purchase in HK? And secondly, didn’t know you could make soup with it! I will definitely ask my veggie vendor when I go next time. Did you come across such a recipe? and for Chinese soups? Thanks for sharing! Love discoveries… Lisa

  • jennifer says:

    Hi Soup Ladies,
    What type of soup can you make for someone healing from a stomach ulcer? Also what are some ways to make birds nest?
    I love you site and consult it often when cooking for my family. I can’t read chinese but can speak it fluently so your site being in English is a godsend. THANKS FOR SOME GREAT SOUP!

  • LadyTong says:

    Dear Jennifer – for any healing soups, try our worm grass one here: https://www.thechinesesouplady.com/worm-grass-chickensoup/ – the idea is that it’s a super healing soup. Anything with chicken, double-boiling, helps. The idea is to create a rich, nutritious, easy to digest soup that’s not cooling. Avoid radishes, carrots, ginseng (most are cooling, although there are also warm ginseng available). Use red dates, dried longans, worm grass, dried Chinese yams… hope this helps! With bird’s nest – we have a version here: https://www.thechinesesouplady.com/birds-nest-soup/ . The prep is actually more important for the bird’s nest soup than anything else! And use good quality bird’s nest, pick out all the feathers, extras you may find… g’luck! Do let us know how it carries on! Thanks for your support, we created this site exactly for that purpose! We don’t read Chinese either, so it’s been an exploratory adventure figuring out the translations!! Thanks for your continued support. Lisa & Tracy.

  • l carter says:

    Someone told me about eating in a Cantonese dim sum restaurant in Beijing recently. They served a soup containing pumpkin, lily bulbs, coconut milk, and walnuts. Do you have such a recipe? Or even the name?

    Thank you.

  • LadyTong says:

    Dear I Carter, I’m sorry, I haven’t heard of this before or tried it. Coconut milk isn’t a very common ingredient in the Northern parts of China as it’s not common. It’s actually not a very common ingredient within Chinese cuisine, so I’d be interested to try it too! Very sorry about this, but if you do find it, let me know!! Thanks, Lisa

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  • Joyce says:

    Hi Lisa and Tracy!

    I am so glad to have found your site! You have such a amazing collections of soup that remind me so much of the soups I had growing up!

    I am so greatful that you also have posts on all the herbal ingredients and am so excited to start making more soups.

    My parents often drop off the herbal soup ingredients to me (I no longer live at home) but rarely give me full written directions on how to make the soups! Haha!

    Hope to learn a lot from you guys! 🙂

  • LadyTong says:

    Thanks, Joyce! Your feedback is touching! This is the one reason why we started this site – because we needed to retain this knowledge and culture when we can’t read / write Chinese! It’s been a fascinating journey so far learning this and hope to share more with people like us 🙂 Thanks again and keep soup cooking! Lisa

  • Kathy says:

    I love your site! I grew up drinking all kinds of soups. Some that are really good and rare. I wasn’t interested in learning them till after that auntie that made all those soup died. She cooked us never the same meal/food within a month.

    We only get desserts soups once a week. Those were the old days. Sweet old days! I love all your soups! Please add a session for desserts!

  • LadyTong says:

    Dear Kathy, oh, thanks so much for the suggestion! I’ve been wanting to make more Chinese dessert soups, too, such as the grounded nuts ones like walnuts and almonds! They are pretty resource intensive, but thank you so much for the continued support! Lisa

  • Anne says:

    I am so happy to find your website. I love Chinese soups!
    Do you have any suggestions for Chinese soups that help with lip eczema? My mother says black eye bean soup with chicken/pork and preserved vegetables, dried mussels. Do you have a recipe? thank you!

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