Chinese Chayote, Corn & Seabed Coconut (合掌瓜玉米海底椰湯)

With the weather changing so radically it is very easy to get a cold or cough. Damian is still hacking, all though it has become better. Today, I have decided to make another soup that is often used to relieve cough or colds. An ideal neutral soup for little children and pregnant woman. Since my Nai Nai is coughing too, I am going to drop off a big bowl for her to enjoy.

Chinese Chayote, Corn & Seabed Coconut Soup (合掌瓜玉米海底椰湯)

1/2 lb boneless lean pork
15 fresh chestnuts (栗子)
4 fresh chayotes (合掌瓜)
2 fresh corn
1/3 cup dried seabed coconuts or Coco de Mer (海底椰)
1 piece dried tangerine peel (陳皮)

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Rinse chestnuts and boil for 15 minutes (or until shell is soft), peel chestnuts while they are still hot (use gloves or towel).

Step 3:
Rinse, peel, remove the seed and half chayotes and corn.

Step 4:
Rinse dried seabed coconut and dried tangerine peel.

Step 5:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour.

Step 6:
Add salt to taste and serve.

Enjoy !