To make shopping simple, we’ve put together a consolidated meat list for each stage. Each stage runs for 10 days.
It’s based on the recommended meat pairings listed on each pack, but you’re welcome to swap them for your preferred choices.
Each pack requires 400–500 g of meat.
In Chinese tradition, silkie chicken is treasured for its sweeter flavour, finer texture and higher levels of certain amino acids and antioxidants. It is especially nourishing, supporting recovery and replenishment after childbirth. Its distinctive black skin and bones symbolise strength and vitality in traditional Chinese medicine. Found at Asian butchers and some Asian grocers.
Chicken is considered warming and gently qi-tonifying, helping to restore energy and vitality after childbirth. Drumsticks, Maryland pieces or the whole chickens are excellent for soups. The slow release of minerals and collagen from the bones creates a richer, more restorative broth.
Cuts like ribs or tail, cooked with the bone in, create a rich, full-bodied soup, while leaner cuts such as fillet, shank, leg or loin produce a lighter, gentler broth. Pig stomach is valued for its collagen and warming qualities — include it if you prefer a more traditional style. Be sure to clean it thoroughly, and blanch briefly to remove any odour before cooking.
Whole snapper and barramundi are commonly available at general fishmongers and some major supermarkets, while grouper is more often found at Asian fishmongers. Ask them to fillet the meat and set aside the head, tail and bones for your soup. Salmon head and bones are usually sold separately and can be used as is.
1 Golden Month Soup Pack
1.5L Water
400-500g Meat (refer to individual pack for recommended meat)
1 tsp Salt (adjust to taste)
Optional add-ons
5 slices Ginger
50ml Rice Wine
Rinse the herbs in cold water to awaken them.
Add all ingredients (except goji berries) into a pot and bring to the boil over high heat for 5 minutes.
Turn the heat down to low, cover with a lid, and simmer gently for 1.5 hours.
Add goji berries and salt.
Enjoy your soup! Each pack yields approximately 1 L of soup, suitable for 2–3 servings.
Alternative cooking method
For a clearer broth, first blanch the meat (especially bone-in pork) in boiling water for about 3 minutes. Rinse it under running water before adding to the soup to remove impurities.
Adding meat is optional and does not affect the herbal benefits, though it will change the flavour and richness of the soup. For a balanced flavour, use vegetable stock and add ingredients such as tofu, mushrooms, carrots, corn, lotus root — or any other protein and vegetables you enjoy.
To enhance the flavour and reduce any fishy aroma, lightly pan-fry the fish with sliced ginger and a little sesame oil, then add the water and soup pack directly into the same pot.
Rice wine’s warming nature helps promote circulation and restore energy. For breastfeeding mothers, use in moderation. For C-section recovery, omit rice wine during the first 10 days to allow the wound to heal.
Pair it with steamed rice for a comforting dish, or add noodles directly into the broth to create a nourishing one-bowl meal. You can also enjoy it alongside other dishes as a restorative soup to complement your daily meals.
All herbs in the pack are edible and do not need to be strained before serving. Some fibrous roots may be tough to chew, but many ingredients, such as dried longan, red dates, Chinese yam, cordyceps flower, barley, goji berries and euryale seeds, are delicious to eat.
For best results, enjoy the soup warm on the same day. Other family members may also drink it for general wellness. Store any leftovers in the fridge for up to 2 days and bring to the boil before serving.