Pak choi and mangosteen soup is known for its abilities to relieve dryness and heat, promote gastrointestinal health, and support digestion. Dried pak choi has a mildly cooling nature and a naturally sweet taste. It is particularly effective in clearing heat, moisturising the lungs, and balancing the body. Its fragrant aroma not only helps clear internal heat but also supports smooth digestion and promotes gastrointestinal movement. Mangosteen adds an extra benefit by helping to lower blood sugar levels, making it a supportive food for managing diabetes.
Ingredients (serves 2 people)
- Pai Choi – 200g
- Dried Pai Choi – 150g
- Carrot – 1
- Figs – 3
- Corn – 1 cob
- Mangosteen – 1
- Salt – 1/2 teaspoon
- Water – 2500 ml
Direction
- Wash the mangosteen thoroughly and cut it in half. Peel the carrot, wash, and cut it into pieces. Cut the corn into sections and slice the figs in half.
- Clean the pak choi thoroughly.
- Soak the dried pak choi in water for 1 hour, then wash it and cut it into sections.
- Fill a pot with water and bring it to a boil. Add a teaspoon of oil and all the ingredients.
- Boil over high heat for 10 minutes, then reduce to a simmer and cook for 1.5 hours. Add salt to taste.
This soup is sweet and nourishing, packed with health benefits. It is a natural remedy that helps maintain body balance and enhance overall health.
