Name: Herbal Goat Soup /w Angelica and Goji Berries
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Ingredients: 1 lb. bone-in skin-on goat, cubed ((or any cut of goat or lamb)); 1 medium daikon; 1 inch ginger root; 1/4 cup cooking rice wine; 8 cup filtered water ((more for blanching or as needed)); 1/2 tsp sea salt (or to taste); 10 g dried angelica; 15 g radix astragali; 15 g goji berries; 15 g dried longan; 15 g jujubes; 3 g dried tangerine peels

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This herbal goat soup is earthy, medicinal and slightly sweet. Using common nourishing Chinese herbs such as angelica and goji berries, this goat soup is a southern Chinese style food therapy dish for the winter months and weakened individuals.

Chinese herbal goat soup is very easy to make. Although it takes a few hours to cook the soup, the process is quite straightforward. Slow simmering of the soup melts all the flavours together, and extracts the healing properties from the ingredients.

Chinese Food Therapy

Chinese food therapy, or Shi Liao (食疗) in Chinese, is a type of nutritional therapy of a long history. This ancient nutritional therapy evolved from the hunter-gatherer time, and throughout the invention and adoption of agriculture. Over this time, our ancestors discovered food items and plants, they then classified them based on their effects on human body. Some of these food items are suitable as everyday foods, and others are used as medicine.

This is why the Chinese saying “medicines and foods have a common origin”, also why food therapy is an integral part of traditional Chinese medicine.

Unlike modern nutritional and dietary therapies that usually focus on macronutrients and micronutrients, Chinese food therapy focuses on the effects of food on our body’s internal environment (I interpret TCM theories as a form of quantum physics). This herbal goat soup is an example of Chinese food therapy.

Herbal Goat Soup Ingredients

Daikon radish is a classic pairing with goat both in terms of flavour and healing properties. In addition, all the herbs in this recipe focus on nourishing, strengthening, calming and toning.

Goat (羊肉)

According to Chinese medicine, goat has warming properties, nourishes digestive system and kidney, builds muscles and strength. It is suitable for those who have a weak stomach and spleen, and those who are underweight and afraid of cold.

I buy bone-in skin-on goat pieces for this soup, because they are more flavourful. However, you can use any cut of goat or lamb in this herbal soup.

Daikon (白萝卜)

Daikon radish is cooling and detoxing. It reduces phlegm and assists digestion. Daikon is rich in anti-oxidants to protect our cells from oxidative damages, and rich in calcium to build bone density and prevent osteoporosis.

The cooling properties of daikon balance the warming properties of the goat (or lamb), making this soup a balanced therapeutic dish.

In China, we mostly eat daikon radish in the winter months. Daikon is amazing in beef stews and pickled as a side dish. The main use of daikon in winter is to sooth respiratory problems and fight bacteria and viruses.

Ginger (生姜)

You will hardly find a Chinese therapeutic soup without ginger. Because ginger has a warming nature, it aids digestion and improves circulation. Ginger also fights infection and is anti-inflammatory.

Dried Longan (桂圆)

This dehydrated pulp of longan fruit is sweet and nutritious. In addition, dried longan nourishes the heart and calms the mind. Therefore, it is often used in remedies to reduce anxiety and promote sleep. Due to its sweet taste, people often use dried longan in herbal soups, tea and desserts to add sweetness.

Jujubes (红枣)

Other names for jujubes are red dates and Chinese dates. Jujubes nourish the blood and all internal organ systems, promote energy, and calm the mind. Because jujubes are very nutritious and suitable for regular consumption, they are very common in Chinese cooking and diet.

You can eat jujubes raw as a snack. You can also use them in soups, congee, teas and desserts. Jujubes add sweetness to whatever dish you are making.

Dried Tangerine Peels (陈皮)

Dried tangerine peels are commonly known as Chenpi in Chinese. This herb regulates Qi, improves digestion, and reduces phlegm and cough. Dried tangerine peels give out a citrusy aroma into the dish.

I remember my grandma drying the tangerine peels in the winter after we ate the flesh. What we didn’t use were sold to the herb collectors. When dried tangerine peels are sold on the market, the older aged tangerine peels are more valuable and expensive.

Dried Angelica (当归)

Dried Angelica is highly valued for the treatment of a multitude of women’s illnesses. This root strengthens the blood, nourishes the female reproductive organs, regulates menstruation and alleviate period pains.

Goji Berries (枸杞)

Goji berries are great for general immune support. According to Chinese medicine, they strengthen liver and kidney functions, and protect eyesight.

Goji berries are a popular ingredient in Chinese food therapy. For example, you can use them in teas, soups, congee and desserts.

Radix Astragali (北芪)

Radix Astragali promotes energy, and strengthens the immune system. This herb also prevents cell oxidative damages related to aging. In addition, Radix Astragali protects the liver and regulates blood pressure.

Can You Eat the Herbs in the Goat Soup?

Typically Chinese people don’t eat the herbs in their therapeutic soups. Because the cooking process has extracted the medicinal properties from the herbs, we value the broth over the solid contents.

However, some herbs are more delicious and fun to eat than others, especially the fruits. If you like, you can eat the goji berries, dried longan and jujubes in this goat soup, in addition to the goat (or lamb) and daikon. But I would recommend discarding rest of the herbs.

How to Make Chinese Herbal Goat Soup

The following images illustrate important steps to make this herbal goat soup.

Cover the goat (or lamb) pieces in cold water in a soup pot.
Then heat the pot to allow blood and impurity to be released from the meat. Turn off the heat when the pot comes to a rolling boil.
Discard the water and rinse the goat (or lamb) pieces to remove stuck-on foam.
Simmer the goat (or lamb) with ginger and rice wine for 1 hour.
Meanwhile, prepare daikon and all the herbs except for goji berries.
Add above ingredients into the soup pot and simmer for another hour.
Add goji berries to the pot, add water if needed, simmer for a final 15 minutes.

Related: More Chinese Herbal Soups You Will Love