This is one of the many Chinese herbal soup that my Mom prepares for us. Her version is always the savory one, with pork ribs, but I found out later that many families also make this into sweet soup (糖水). Since I love the savory version to death, I want to give the sweet version a go. ♥
You can see from the ingredient shot that I am actually using 7 herbs plus rock sugar to make this soup. The requisite 6 herbs are the one without the apricot kernels. To make a proper six herbs soup, you will have to gather the other 6 ingredients from your Chinese herbalists. If you are lucky, some shops even sold them in a package with enough ingredients to make a 4 person serving soup, which is super convenient. ♥
- 6 cups water
- 20 gram lotus seeds (Chinese: lian zi)
- 20 gram fox nuts (Chinese: qian shi)
- 20 gram apricot kernels (Chinese: nan bei xing)
- 20 gram lily bulbs (Chinese: bai he)
- 20 gram Chinese yam (Chinese: huai shan)
- 20 gram Solomon seal rhizome (Chinese: yu zhu)
- 20 gram dried longan (Chinese: gui yuan)
- 100 gram rock sugar, or to taste
- Soak lotus seeds in cold water until slightly soften, carefully open each seed to remove the bitter heart.
- Pour water in a soup pot, then add lotus seeds, fox nuts, apricot kernels, lily bulbs, Chinese yam, and Solomon seal rhizome into the pot. Bring to a boil, then reduce heat, cover, and simmer until everything is soft and tender. About 90 minutes to 2 hours.
- Add dried longan and return to a boil. Cook for another 15 minutes until the longan pieces are plump looking again.
- Add sugar and stir until completely dissolve, adjust the sweetness according to your preference.
- Turn off heat. This soup can be served hot, at room temperature, or even cold.