Coconut Chicken Chinese Four Herb Soup

Coconut Chicken Chinese Four Herb Soup

Our Digest & Detox soup is based on a famous herbal soup called Four Herbs Soup, also known as "Si Sheng Tang". In Chinese, this translates to "Four Gods Soup". This is a great blend to support the spleen and enhance the digestive system, soothing the nerves, and help boost a poor appetite.

It is also recognised for its ability to dispel dampness within the body. In TCM, dampness is a term used to describe a condition where one feels sluggish, which can hinder the smooth flow of Qi in the body, impacting metabolism and leading to swelling and disrupted sleep. Dampness often arises when there is an excessive intake of greasy, sugary, cold, or raw foods. It is a common root cause contributing to various illnesses according to TCM.

So this is a great soup to have after a big feast to balance the body.

The main actions of these four herbs include:

  1. Fox Nut (Qian Shi) - Tonifies the spleen and kidneys. Dispels dampness

  2. Chinese Yam (Huai Shan) - Tonifies the spleen and stomach.

  3. Poria (Fu Ling) - Dispels dampness and tonifies the spleen and stomach.

  4. Lotus Seed (Lian Zi) - Tonifies the spleen, calms the mind, nourishes blood.

We have included this blend into our Everyday Herbal Wellness Bundle as the blend is gentle in nature and has mild a herbal flavour, making it perfect for children or those just venturing into the realm of herbal soups. It is also suitable for pregnant mamas!

To elevate this nourishing soup, we added coconut flesh and juice, which also acts as a tonic for Qi energy and blood, carrots for sweetness and ginger for its warming properties to balance this blend. Trust us, this coconut-infused soup is not only nourishing but so aromatic!

You can also mix it up by substituting the coconut with daikon, corn, mushrooms and / or and your favourite aromatics.

Chinese herbal soup

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  • 500g chicken (lean meat or with bone in); you can sub with pork or your favourite veggie protein / beans for a vegetarian option
  • 2L water + extra to blanch wash meat.
  • 2 medium sized carrots
  • 4 generous slices of ginger
  • the herborium Digest & Detox blend
  • 1 fresh coconut – flesh removed, sliced and any husk cleaned off the flesh. Coconut water extracted and saved.
  • 1/3 cup desiccated coconut
  • Salt and sesame oil to taste


Chinese herbal soup ingredients, coconut, carrot, ginger, chicken




(Vegan option - disregard step 1, 3 & 4)

  1. Blanch-wash protein: Using a separate pot to your soup pot, add protein to a pot with a pinch of salt & fill with enough boiling water to submerge protein. Bring back to boil.
  2. In the meantime, rinse the herbs in cold water to 'awaken' herbs.
  3. Once the liquid has boiled, boil for an extra 1 minute before discarding the liquid. You may notice some brown foam and impurities surface.
  4. Give the protein another rinse under water to clean any blood impurities and fat. Make sure you take time to complete this step for a clearer soup.
  5. Prepare 2L of boiling water in your soup pot. Strain rinsed herbs and add to your soup pot with protein, coconut flesh, carrots & ginger.
  6. Bring to boil, then turn down heat to lowest setting and simmer for 1.5 - 2 hours. At the 1 hour mark, add in coconut water and desiccated coconut and continue to simmer.
  7. Add a small handful of goji berries. Season salt to taste and stir in a dash of sesame oil (optional). Rest for 5 mins before serving.

Cooking notes & tips

  • For a richer, full flavour tonic here are a few tips:
    • The longer the herbal TONIC has been cooked, the more the tonic will reduce into a beautiful, darker & richer flavour. Remember, herbal soups are best cooked 'low & slow". 
    • If the water has reduced significantly, you can add extra water into the pot.
    • Cook the night before & leave in the herbs to allow further infusion. When you are ready to serve, just bring to boil.
    • Marinate the protein with salt after blanch washing. You may also add your preferred seasoning options such as sesame oil, fish sauce or soy sauce at the end.
    • To make a true bone broth, it is recommended you simmer for 8+ hours to allow for the chemical breakdown needed to extract the collagen and other nutrients from the bones into the soup. You can choose to use a slow cooker / multi cooker. Make sure you use quality ingredients. You can also roast the bones in the oven for 20-30 mins at 200 degrees before adding to your pot for a more robust flavour.
  • If adding more protein than the recommended amount, ensure all ingredients are submerged in water.
  • You can add a combination of protein with bone-in as well as lean protein for enhanced meaty flavour. Look for bone with more meat if possible. Lean protein will be tough after cooking but the flavour will be extracted into the soup.
  • For a clean and clear soup, remove any skin and fat from protein.
  • Store leftover herbal soup in the fridge. When you are ready to serve, just bring to boil.
  • The herbs are edible so don't be afraid to taste. You can either serve them with your tonic or discard.
  • If you prefer, skim the layer of fat from the surface & discard before serving.


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