Soup Package: Recipe & Tips

From meat pairings to preparation steps, everything is laid out so you can focus on enjoying fresh, nourishing soups every day.

A printout is included in your package.

Shopping Guide for Meats

Here’s a handy consolidated list of meats for each stage to help with your shopping.

Each pack requires 400–500 g of meat. A recommended pairing is provided, but you’re welcome to swap it for your preferred choice.

  • Stage 1: Release & Repair

    • ½ Chinese black silkie chicken (~500g)
    • 1.5kg Chicken (drumstick or Maryland)
    • 1kg Pork ribs, tail or loin
    • 0.5kg Pork fillet
    • 1kg Fish head or tail (snapper, grouper or barramundi)

  • Stage 2: Regulate & Rebalance

    • 1 Chinese black silkie chicken (~1kg)
    • 1.5kg Chicken (drumstick or Maryland)
    • 1kg Pork ribs or tail
    • 1kg Pork fillet
    • 0.5kg Pork stomach or ribs

  • Stage 3: Rebuild & Revitalise

    • 1½ Chinese black silkie chicken (~1.5kg)
    • 1kg Chicken (drumstick or Maryland)
    • 1kg Pork stomach or ribs
    • 3 Salmon head (~1.5kg)

See full list of recommended meat pairing for each soup

  • Day 1 Postpartum Tonic Soup – None
  • Day 2 Lactation Enhancing Soup – Fish (tail/head)
  • Day 3 Lactation Enhancing Soup – Fish (tail/head)
  • Day 4 Qi Boosting Astragalus Soup – Chicken (bone-in)
  • Day 5 Qi Boosting Astragalus Soup – Chicken (bone-in)
  • Day 6 Blood Enriching Notoginseng Soup – Pork (ribs/loin)
  • Day 7 Revitalising Solomon’s Seal Soup – Pork (lean meat)
  • Day 8 Kidney Replenishing Eucommia Soup – Chicken (bone-in)
  • Day 9 Mobility Boosting Taxillus Soup – Pork (tail/ribs)
  • Day 10 Blood Nourishing Angelica Soup – Chicken (Chinese black silkie)
  • Day 11 Revitalising Solomon’s Seal Soup – Pork (lean meat)
  • Day 12 Kidney Replenishing Eucommia Soup – Chicken (bone-in)
  • Day 13 Mobility Boosting Taxillus Soup – Pork (tail/ribs)
  • Day 14 Blood Nourishing Angelica Soup – Chicken (Chinese black silkie)
  • Day 15 Revitalising Solomon’s Seal Soup – Pork (lean meat)
  • Day 16 Kidney Replenishing Eucommia Soup – Chicken (bone-in)
  • Day 17 Mobility Boosting Taxillus Soup – Pork (tail/ribs)
  • Day 18 Blood Nourishing Angelica Soup – Chicken (Chinese black silkie)
  • Day 19 Four Treasures Harmonising Soup – Chicken (bone-in)
  • Day 20 Stomach Comforting Codonopsis Soup – Pork (stomach/ribs)
  • Day 21 Hair Fortifying Fleeceflower Soup – Chicken (Chinese black silkie)
  • Day 22 Brain Nourishing Ligusticum Soup – Pork (ribs) or Salmon (head)
  • Day 23 Four Treasures Harmonising Soup – Chicken (bone-in)
  • Day 24 Stomach Comforting Codonopsis Soup – Pork (stomach/ribs)
  • Day 25 Hair Fortifying Fleeceflower Soup – Chicken (Chinese black silkie)
  • Day 26 Brain Nourishing Ligusticum Soup – Pork (ribs) or Salmon (head)
  • Day 27 Four Treasures Harmonising Soup – Chicken (bone-in)
  • Day 28 Stomach Comforting Codonopsis Soup – Pork (stomach/ribs)
  • Day 29 Hair Fortifying Fleeceflower Soup – Chicken (Chinese black silkie)
  • Day 30 Brain Nourishing Ligusticum Soup – Pork (ribs) or Salmon (head)

Meat Tips

Chinese Black Silkie

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. Found at Asian butchers and some Asian grocers.

Chicken

Drumsticks, Maryland pieces, or even the chicken carcass are great for soups. The slow release of minerals from the bones creates a richer, more restorative broth.

Pork

Cuts like ribs or tail, cooked with the bone-in will create a rich, full-bodied soup, while leaner cuts like loin or fillet will make a lighter, gentler broth. Pig stomach is valued for its collagen, and warming qualities – include it if you enjoy a more traditional style. It needs to be cleaned thoroughly.

Fish

Whole snapper and barramundi are common at general fishmongers and some major supermarkets; grouper is more often found at Asian fishmongers. Ask them to fillet the meat and set aside the head, tail and bones for the soup. Salmon head and bones are usually sold separately and can be used as is.

Cooking Instructions

1 Golden Month Soup Pack
1.5L Water
400-500g Meat (refer to individual pack for recommended meat)
1/2 tsp Salt (adjust to taste)

Optional add-ons
3 slices Ginger
50ml Rice Wine

  • Step 1: Rinse

    Rinse the herbs in cold water to awaken them.

  • Step 2: Add Ingredients

    Add all ingredients into a pot and bring to the boil on high heat for 5 minutes.

  • Step 3: Simmer

    Turn down the heat to low with lid on and simmer for 1.5 hours.

  • Step 4: Finish & Serve

    Add salt to taste.

    Enjoy your soup! Each pack yields approximately 1L of soup, suitable for 2–3 servings.

Preparation & Serving Tips

  • Clearer Soup

    For a clearer soup, first blanch the meat (especially pork) for 3 minutes in boiling water. Rinse it under running water before adding to the soup.

  • Meat

    Meat is optional and can be substituted or omitted without affecting herbal benefits. However, it will affect the soup taste.

  • Fish

    To further enhance the flavour and remove any fishy taste, first stir-fry the fish with sliced ginger and sesame oil.

  • Rice Wine

    Rice wine’s warming effects help balance the body, improve circulation and restore energy. For breastfeeding mums, use in moderate amounts. For C-section recovery, rice wine should be omitted for at least the first 7 days.

  • Herbs

    All herbs are edible, so they don’t need to be strained when serving. The ones that look like fibrous roots are tough to chew, but many of the other herbs are delicious to eat, especially dried longan, red dates, Chinese yam, white fungus, barley, wolfberries and euryale seeds.

  • Consume Fresh

    For best results, consume the soup warm on the same day. Other family members may also enjoy it for general wellness. Store leftover soup in the fridge for up to 2 days. Bring to the boil before serving.