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Lamb Soup With Angelica Root Recipe

It is a common tonic soup that new mothers drink during confinement (the month after the baby is born where the mother take time to recuperate). The angelica root helps the expanded uterus shrink and dispel any residual blood left. It aids recuperation, and reduces post-natal fatigue. Lamb is considered a warm food and is therefore good for new mothers.

Chinese angelica or dang gui is a popular chinese herb used to alleviate quite a number of ailments related to women. I, for one, will drink chinese soups prepared with angelica root (dang gui) right after my menstrual cycle has ended.

Buy old ginger that are still plump and yellowish brown in colour.


12g angelica root(dang gui)
600g lamb
115g old ginger
teaspoon salt
2 tablespoon cooking wine
1 tablespoon vinegar


  1. Parboil the lamb in a pot of boiling water with the vinegar.
  2. Wash and scrub the old ginger. Cut into thick slices.
  3. Place the lamb, ginger and angelica root in a pot, add sufficient water to cover the ingredients.
  4. Bring to a boil on high heat, lower heat to a simmer and cook for an hour.
  5. Add the salt and cooking wine according to taste.
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