Lamb soup with Chinese angelica root and ginger
This is one of my favorite soups for when it is cold outside. This soup is also very good if you feel cold and have difficulty getting warm. It is a great Yang and blood tonic.
Chinese angelica root or 当归 (dang gui) is well-known in Chinese cuisine for alleviating menstrual cramps. Dang gui is also very good for muscle pain, and the overall circulation in the body.
Ginger is great for the digestion, and the circulation. It has a very warming and dispersing function that can help you have a mild sweat.
· 15g dang gui also known as Chinese angelica root
· 500g lamb
· 150g fresh ginger
· 2 tsp salt
· 2 tbsp cooking wine
· 1 tbsp rice vinegar
****To make the soup have a hearty broth. Put one pound of lamb bones and add that into the soup before simmering.
1. Bring a pot of water to a boil, add the vinegar and parboil the lamb
2. Rinse to get rid of any grit or dirt on the ginger, and then cut into slices
3. Place the parboiled lamb and ginger into a big pot with 1 litre of water
4. Bring the pot to a boil and lower to a simmer
5. Simmer everything for about 1 hour or till the meat is tender
6. Add salt and wine to taste