Watercress, Carrot and Snakehead Fish Soup

Why people make this soup

Watercress is in season all year and is one of the most wholesome greens around. In the food-therapy tradition it is used to clear lung and stomach heat, support digestion and soothe a dry throat. Paired with snakehead fish it makes a wonderfully matched soup, and Nourilo likes it for anyone feeling dry-mouthed, run-down or simply in need of a gentle, restoring bowl.

Who it suits / who should be cautious

• Suits those with dry mouth and throat, a tired or weak constitution, weak digestion, or mild swelling/water retention
• Gentle enough for young and old as a regular family soup; no specific caution noted, but go easy if you have a severe fish allergy

Why these ingredients (the food-therapy logic)

• Watercress (xi yang cai): traditionally clears lung and stomach heat, supports digestion and moistens a dry throat
• Snakehead fish (sheng yu): tender-fleshed; long valued for supporting recovery and easing water retention, including for new mothers
• Carrot (hong luo bo): sweetens and rounds the soup while adding nourishment
• Ginger and honey dates: warm the soup and balance the cooling greens

Ingredients (1 pot, 4–5 bowls)

Ingredient	Amount	Notes
Watercress	~300 g (half catty)	Washed, cut into lengths
Carrot	1	Peeled, chunked
Fresh ginger	3 slices
Honey dates	2
Snakehead fish	1	Cleaned, lightly pan-fried

Method

1. Wash the watercress and cut into lengths. Peel and chunk the carrot. Clean the snakehead fish and pan-fry lightly in a little oil until fragrant.
2. Bring 7 bowls of water to the boil, add all the ingredients, and simmer for 1 hour. Serve.

Nourilo’s Tips

Add the watercress and fish into already-boiling water — the soup turns out richer and tastier that way. This soup suits young and old and makes a fine everyday wellness soup.

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Published April 4, 2026 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.