This chinese conch soup is a good summer soup and suitable for both young and old.
The chinese are not fans of cold soups and generally believes that a good summer soup is one that can help dispel heat accumulated in the body and provides moisture. And good summer soups are usually served hot.
Some of you might think conch is bizarre food. Well, it does looks strange being a shellfish and the texture is a bit chewy and tasteless. But it is reputed to be cooling and therefore good for the sweltering summer heat.
The recipe here uses the thermal cooking pot. You can replace with the slow cooker or crockpot or a soup pot suitable for long and slow simmering.
Ingredients2 corn on the cobs
300g carrot
450g conch
300g lean pork
8 cups water
1 slice ginger
Directions
- Clean the conch and cut into mid-sized chunks. If you are using frozen conch, thaw and blanch in boiling water. Drain, clean and cut
- Wash and parboil the lean pork
- Peel the carrot and cut into mid-sized chunks
- Peel the corn and wash to remove the silk
- Bring the water to a boil in the inner pot of the thermal cooker
- Add all the ingredients and bring the water back to a boil and cook for 20 minutes
- Remove from heat and insert the inner pot to the outer pot, cover and cooke for 3 hours
- Before serving, remove the inner pot and bring back to a boil for another 10-20 minutes
- Add salt to taste and serve
Recipe link: Conch soup with corn and carrot
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