This article contains 3 Chinese lamb soup recipes.
Lamb is considered a warming food. It is more popular in Northern Chinese cuisine and during winter.
1. Lamb soup with Chinese angelica root and ginger
This lamb soup is a warming tonic suitable for women who have just given birth or had a miscarriage.
Chinese angelica root or 当归 (dang gui) is well-known in Chinese cuisine for alleviating menstrual cramps. It stimulates uterus contraction and aids the clearing up of residuals within the womb after birth or miscarriage.
Old ginger does not mean shriveled ginger, they are merely ginger that have been stored in damp sand underground for more than a year. The colour is darker and the body of the root is firmer.
Both danggui and ginger are featured in many post-natal recipes because of their curative properties. Note: danggui is off limits for pregnant ladies.
If you have leftover lamb or mutton from the previous day, you can use it to make this soup. You don't have to parboil the meat, just cut it into large pieces.
15g danggui or Chinese angelica root
500g lamb or mutton (ribs or fillet)
150g old ginger
2 tsp salt
2 tbsp cooking wine
1 tbsp rice vinegar
Bring a pot of water to a boil, add the vinegar and parboil the lamb or mutton
Rinse to get rid of any grit or dirt
Scrub the ginger thoroughly. Rinse and cut into big pieces
Place the parboiled lamb and ginger into a big pot with 1 litre of water
Bring the pot to a boil and lower to a simmer
Simmer everything for about 1 hour or till the meat is tender
Add salt and wine to taste
2. A warm lamb winter broth
A lamb soup recipe that produces a warm broth with rice, leek and mushrooms. A bowl of hot and warm lamb broth packed with nutritional goodness can transform a cold miserable winter night. Don't you agree?
You can make use of leftover lamb to make this winter broth. Skip the step about marinating the lamb strips. If you can't find dried Chinese mushrooms, substitute with local fresh mushrooms. It will taste as good.
I would recommend using a rice cooker if you have a big one. It will minimize the time spent over the stove.
150g lean lamb fillet
50g white rice
850ml soup stock
1 clove garlic
2 teaspoon light soy sauce
1 teaspoon cornstarch
1 teaspoon rice wine vinegar
4 dried Chinese mushrooms
Salt and pepper
Soak the dried Chinese mushrooms in room temperature water until rehydrated
Slice the mushrooms into thin slices
Do not throw away the mushroom water, strain it and add to the stock
Trim the fat from the lamb fillet and slice into thin strips
Marinate the lamb strips with the soy sauce and cornstarch
Wash the rice thoroughly to remove any excess rice starch and grits
Wash the leek and slice it diagonally into thin slices
Slice the garlic thinly
Add the stock to a deep saucepan or rice cooker and bring to a boil
Add the washed rice, reduce the heat to a gentle simmer and let it simmer for 10-15 minutes
Add the lamb strips, mushrooms, leek, garlic, and rice wine vinegar to the rice and stock
Cover and simmer for another 10 minutes or until the lamb is cooked
Add salt and pepper to taste
3. Ginger lamb soup
As lamb is considered heaty so it is paired with radish for balance. A nice warm lamb soup is best for autumn and winter.
I recommend using the slow cooker or stew pot for this soup. You can start the cooking in the morning before going to work. Leave the leek and chilli in the refrigerator until you are ready to eat.
300g lean lamb
2 small red chilli
1 small piece of ginger
1 litre water
1 tbsp cooking wine
Salt and pepper
Remove any skin or fat from the lamb
Cut the lamb into small cubes
Parboil for 2 minutes
Peel the radish, cut into small pieces
Wash the leek and cut diagonally into sections
Wash the chilli, cut diagonally and remove the seeds
Bring water to a boil, add the ginger and lamb and let it boil for 30 minutes
Add the radish
Lower the heat and simmer until the radish turns translucent
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