Soups
Jicama, Carrot and Corn Soup
traditionally associated with clearing heat, relieving thirst and supporting the body after alcohol consumption
In short: Jicama, Carrot and Corn Soup is a soup that traditionally associated with clearing heat, relieving thirst and supporting the body after alcohol consumption. It is most often made for digestive wellness, cooling & summer heat, children's wellness. Total time about 105 min. Key ingredients: carrot, sweet corn, pork ribs.
Why people make this soup
In Cantonese kitchen wisdom, jicama (also known as yambean or sha ge) is the summer go-to when the body feels hot, irritable and heavy. Its crisp, mildly sweet flesh has a cooling quality that is thought to work particularly well when someone has been drinking too much or is suffering from summer heat — think headache, flushed face, thirst and sluggish digestion. This simple soup pairs jicama with carrot and sweet corn for a broth that is naturally sweet and genuinely pleasant to drink, making it easy to sip even when appetite is low.
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