Lamb and watercress soup inspired by the traditional Chinese version using pork ribs.
Prep Time30 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Soup
Cuisine: Chinese
Keyword: Chinese lamb soup, chinese soup with watercress
Servings: 4
Calories: 23kcal
Equipment
1 large soup pot 4 qt capacity or larger
Ingredients
Soup
1lblamb or goat shoulder or use bone-in lamb or shanks
6cup water, for blanching the lamb
2ozfresh gingercut into ¼ inch slices and whacked with the back of a knife to release the aroma
¼ozfresh lemongrasswhacked with the back of a knife and finely diced or minced
.5 oz dried wild mushroomssuch as hen of the woods, shiitake or porcini
1Tablespoonfinely minced garlic
4ozwashed and cleaned watercressyou can use more watercress, depending on how much you like greens in your broth
Kosher saltto taste (start with 1.5 teaspoons and move up from there until it tastes good.
Spices (Tie these in a bouquet of cheesecloth and remove before serving)
1Star anise
1teaspoon white pepper corns
2dried hot chili peppers optional
1teaspoon Sichuan peppercorns optional
Serving
1/4cupsoy sauce or more, for serving
Rice noodlessoftened in warm water, for serving (optional)
Sliced scallionsfor serving
Toasted sesame oilfor serving (optional)
8cupsvegetable stock or water
Instructions
Tie the spices in cheesecloth and reserve.
Bring 6 cups of water to a simmer. Add the lamb to the water, cover the pot, bring to a boil, turn the heat to a simmer and cook for 2 minutes, then drain and rinse the lamb. Discard the liquid or save for another purpose.
Put the lamb shank and remaining broth ingredients into a pot, add the spice bouquet, cover, bring to a simmer, then cook on low heat for 2 hours, or until the meat is tender.
Season the soup to taste with salt until you like the flavor, then add the watercress and scallions, cook for a minute more to wilt them (or longer if you like the watercress very tender, as some do).
Ladle the soup into bowls on top of hot, tender rice noodles, drizzle with some of the sesame oil, and serve. Pass small dishes of soy sauce alongside, to dip the meat in as you eat.
Notes
Lamb should is used here but lamb neck is excellent too.