Chinese Chayote Soup (合掌瓜湯)

Soothe your soul with this comforting Chinese Chayote Soup (合掌瓜湯).

This Chayote soup is light and refreshing which really allows the natural sweetness of the chayote to shine.

Ready in just an hour, this is a quick and healthy soup that your entire family will enjoy.

Chinese Chayote Soup

Chayote is a popular ingredient used in Cantonese cuisine because of its natural sweetness and anti-inflammatory properties.

It’s a versatile ingredient that can be stir-fried or in this case—made into a soup!

We paired the chayote with some carrots to enhance the sweetness of the vegetables.

The pork balances the soup out with some savory oomph and adds a depth of flavor to the broth.

This soup can be made all year round. It’s great for cooling down the body’s heat in the summer and soothing your throat in the winter months.

Frequently Asked Questions About Chinese Chayote Soup

What can I serve this dish with?

This soup is best served as a side dish. Serve this soup with other main dishes like Steamed Pork With Salted Egg (咸蛋蒸肉餅) and Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps (蒜蓉蝦米蒸茄子).

Can I prepare this in advance?

Yes. You can prepare this soup in advance and reheat it on the stove or microwave. You can store it in the fridge for up to 3 days.

Can this dish be frozen?

Yes. This soup can be frozen for up to 3 months. To serve, simply thaw and reheat in the microwave or on the stove.

Chinese Chayote Soup

Elaine Fung

Chayote soup is fragrant and comforting; it soothes the throat which is welcoming especially during the drier months of the year.

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Course Soup

Cuisine Chinese

Servings 4 servings

Calories 335 kcal

Ingredients

  

• 3 Chayote
• 2 Carrots
• 450 Grams Lean Pork
• 2 Slices Ginger
• 12 Cups Water and 4 Cups Hot water
• 1 Tsp Oil

Instructions

 

• Boil 12 cups of water in a large pot.
• Slice the pork and place it in hot water; stir and leave for 1 minute, drain and rinse in cold water.
• Peel and core the chayote and cut it into large chunks.
• Peel and cut carrots into medium chunks.
• Heat oil in the pan to medium and add ginger till fragrant.
• Add the chayote chunks and stir fry for 1 minute until fragrant.
• Add the carrots and stir fry for 1 minute.
• Add all the ingredients into the boiling water.
• Boil on high heat for 10 minutes, then reduce to medium-high for 10 minutes, and finally to medium heat for 20 minutes.
• Add salt to taste and serve.

Notes

1. Putting the sliced pork in hot water removes the scum which gives you a clearer soup.

2. The chayote skin has a sticky sap which makes it slippery to hold when peeling, so use extra care. It also leaves a film on your hands afterward. Soak hands in warm soapy water for a few minutes and the film should wash off easily. Alternately, use gloves when peeling.

Keyword cantonese soup, chayote soup, chinese soup