An astragalus pork soup that is cooked in a thermal cooking pot
This astragalus pork soup contains 6 different chinese herbs. It is good for maintaining general health and to relieve tiredness.
The herbs came from a store-bought pre-mixed herbal soup pack. I took the soup pack apart and laid the herbs out onto a plate for a photo so that you can see the herbs clearly.
The pork ribs are freshly bought and a thermal cooking pot was used to simmer the soup. If you don't have a thermal pot, use a slow cooker or stock pot on the stovetop.
Besides parboiling the pork ribs in a separate pot first, everything else is placed together in the inner pot and cooked together. It is really super easy to prepare. It took approximately 10 minutes to bring everything to a boil on the stove and another 4 hours to cook in the thermal cooker using inducted heat.
From left: astragalus root, dried chinese yam, codonopsis root, dried dates, dried longan, goji berries. Photo credit: Phoebe Lim
So sorry, this is not a very good picture of the soup I made : P
Ingredients
-
5g astragalus root
23g chinese yam
5g codonopsis root
30g red dates
15g dried longan
15g chinese wolfberries
500g pork ribs
Boiling water
1 thermal cooking pot
Directions
- Parboil the pork ribs
- Start boiling water in a kettle or big sauce pot
- Place the astragalus, codonopsis root, chinese yam, dried longan, chinese wolfberries and red dates into the inner pot of the thermal cooker
- Add the pork ribs
- When the water boils, pour enough to cover all the ingredients in the inner pot
- Place the inner pot on high heat on the stove and let the water come back to a boil and cook for a further 5-10 minutes
- Remove carefully from the stove and place the inner pot into the outer pot
- Close and seal the lid
- Leave the thermal pot to work its magic for about 4 hours
- When you are ready to serve, remove the inner pot from the outer pot
- Place the inner pot back on stove and bring to a boil
- Add salt to taste
- Serve in a big serving bowl or individual small bowls
Dear visitors
If you want to re-post this recipe, ask me first or follow these instruction. I'm flattered that people think my content is good enough to re-use but I think it is only polite to seek permission. Pictures appearing on this page are not necessarily mine. Click through to find the original flickr owner.
This page has been edited and updated on 18 June 2013.
Happy Souping! Phoebe (^_ ^)
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