Persimmon, Lily Bulb and Grass Carp Tail Soup

Why people make this soup

Some people who have recovered from COVID-19 — or other respiratory infections — find that the cough, shortness of breath, or fatigue lingers for weeks or even months. In Cantonese food therapy, this kind of drawn-out respiratory weakness is approached by nourishing the lungs, replenishing qi, and gently clearing any residual heat. Dried persimmons (shi bing) are in season in autumn and bring a gentle lung-moistening and cough-easing quality. Paired with lily bulb — one of the classic lung-and-heart nourishers in Chinese food therapy — and grass carp tail (which is believed to strengthen the spleen and stomach), this soup has a naturally sweet, clear flavour that soothes as it nourishes. Pan-frying the fish tail before adding it to the soup reduces fishiness and adds a rounder, deeper flavour to the broth.