One may not be familiar with the name monk fruit, but I'm sure most have heard of Buddha fruit (It was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name), or luo han guo (Luo Han means monk and Guo means fruit). This fruit has been used for thousands of years as both a medicinal remedy for a variety of diseases and a useful food additive, namely as an artificial sweetener - its extract is 150 to 200 times sweeter than sugar with no impact on blood sugar levels, and contains zero calories. Some of the most important health benefits of monk fruit include its ability to treat diabetes, help with weight loss, prevent allergies, prevent certain types of cancer (It's packed with antioxidants), stop coughs and clear phlegm. Fresh monk fruit doesn't store well, so it is usually dried and used to make medicinal teas.
However, not everyone is a fan of monk fruit’s fruity taste, and that includes my hubby and I :P. It has an 'off' or unpleasant aftertaste. So instead of making the tea like what most people usually do, I used it to boil soup with other ingredients to mask some of the unwanted aftertaste. This soup is said to be suitable for coughs, weak lungs, heaty body, flu and can help to prevent cold too!
However, not everyone is a fan of monk fruit’s fruity taste, and that includes my hubby and I :P. It has an 'off' or unpleasant aftertaste. So instead of making the tea like what most people usually do, I used it to boil soup with other ingredients to mask some of the unwanted aftertaste. This soup is said to be suitable for coughs, weak lungs, heaty body, flu and can help to prevent cold too!
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| This soup is naturally sweet because of the monk fruit and honey dates. |
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| Both watercress and monk fruit helps to nourish lungs and intestines, expel phlegm, expel heat, stop cough, improve dry throats and constipation. |
Ingredients:
- Approx 250g watercress
- 1 monk fruit/luo han guo
- 1 large carrot, peeled and cut into pieces
- 3 maces (Approx 11.3g) sweet almond
- 1 mace (Approx 3.8g) bitter almond
- 6 dried figs
- 3 large slices ginger, smashed a lil with the back of the knife
- 3 honey dates
- 1 pc dried tangerine peel
- Approx 200-250g pork ribs
- 1500ml water
- Soak and rinse watercress for a few times with water. Drain and set aside.
- Scald pork ribs in boiling water for 5 mins. Rinse and set aside.
- Soak dried tangerine peel in water til soft. Scrape off the internal white pith. Rinse monk fruit and break into pieces with hands. Rinse the remaining ingredients.
- Put all ingredients with water in a pot. Bring to a boil over high heat for 30 mins. Turn to low heat and simmer for 2 hours.
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