Soup Packages - Preparation Guide
Soup Package: Preparation Guide
The stage shopping lists and home cooking steps are below. A printed recipe card is included with your package. Check the ingredient list and directions for your exact pack before cooking.
Shopping Guide for Meats
The stage shopping lists below can help you plan for 10 days at a time. Check the directions for each soup pack before buying or preparing fresh ingredients.
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Stage 1: Release & Repair
- ½ Chinese black silkie chicken (~500g)
- 2kg Chicken (drumstick or Maryland)
- 1 kg Pork ribs or tail
- 0.5 kg Pork fillet or shank
- 1kg Fish head or tail (snapper, grouper or barramundi)
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Stage 2: Regulate & Rebalance
- 1 Chinese black silkie chicken (~1kg)
- 1.5kg Chicken (drumstick or Maryland)
- 1 kg Pork ribs or tail
- 1 kg Pork fillet or shank
- 0.5kg Pork stomach or ribs
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Stage 3: Rebuild & Revitalize
- 1½ Chinese black silkie chicken (~1.5kg)
- 1kg Chicken (drumstick or Maryland)
- 1kg Pork stomach or ribs
- 3 Salmon head (~1.5kg)
Collapsible content
See full list of recommended meat pairing for each soup
- Day 1: Sheng Hua Postpartum Tonic Soup – Chicken
- Day 2: Papaya Rice Paper Pith Lactation Soup – Fish
- Day 3: Qi Boosting Astragalus Soup – Chicken
- Day 4: Papaya Rice Paper Pith Lactation Soup – Fish
- Day 5: Qi Boosting Astragalus Soup – Chicken
- Day 6: Blood Enriching Notoginseng Soup – Pork
- Day 7: Revitalizing Solomon's Seal Soup – Pork
- Day 8: Kidney Replenishing Eucommia Soup – Chicken
- Day 9: Mobility Boosting Taxillus Soup – Pork
- Day 10: Blood Nourishing Angelica Soup – Black Silkie Chicken
- Day 11: Revitalizing Solomon's Seal Soup – Pork
- Day 12: Kidney Replenishing Eucommia Soup – Chicken
- Day 13: Mobility Boosting Taxillus Soup – Pork
- Day 14: Blood Nourishing Angelica Soup – Black Silkie Chicken
- Day 15: Revitalizing Solomon's Seal Soup – Pork
- Day 16: Kidney Replenishing Eucommia Soup – Chicken
- Day 17: Mobility Boosting Taxillus Soup – Pork
- Day 18: Blood Nourishing Angelica Soup – Black Silkie Chicken
- Day 19: Four Spirits Spleen Harmonizing Soup – Chicken
- Day 20: Stomach Comforting Codonopsis Soup – Pork
- Day 21: Hair Fortifying Black Bean Soup – Black Silkie Chicken
- Day 22: Brain Nourishing Ligusticum Soup – Pork or Salmon
- Day 23: Four Spirits Spleen Harmonizing Soup – Chicken
- Day 24: Stomach Comforting Codonopsis Soup – Pork
- Day 25: Hair Fortifying Black Bean Soup – Black Silkie Chicken
- Day 26: Brain Nourishing Ligusticum Soup – Pork or Salmon
- Day 27: Four Spirits Spleen Harmonizing Soup – Chicken
- Day 28: Stomach Comforting Codonopsis Soup – Pork
- Day 29: Hair Fortifying Black Bean Soup – Black Silkie Chicken
- Day 30: Brain Nourishing Ligusticum Soup – Pork or Salmon
Meat Tips
Chinese Black Silkie
In Chinese tradition, silkie chicken is treasured for its sweeter flavor, finer texture and higher levels of certain amino acids and antioxidants. It is especially nourishing, supporting recovery and replenishment after childbirth. Its distinctive black skin and bones symbolize strength and vitality in traditional Chinese medicine. Found at Asian butchers and some Asian grocers.
Chicken
Chicken is considered warming and gently qi-tonifying, helping to restore energy and vitality after childbirth. Drumsticks, Maryland pieces or the whole chickens are excellent for soups. The slow release of minerals and collagen from the bones creates a richer, more restorative broth.
Pork
Cuts like ribs or tail, cooked with the bone in, create a rich, full-bodied soup, while leaner cuts such as fillet, shank, leg or loin produce a lighter, gentler broth. Pig stomach is valued for its collagen and warming qualities - include it if you prefer a more traditional style. Be sure to clean it thoroughly, and blanch briefly to remove any odor before cooking.
Fish
Whole snapper and barramundi are commonly available at general fishmongers and some major supermarkets, while grouper is more often found at Asian fishmongers. Ask them to fillet the meat and set aside the head, tail and bones for your 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
300-500g Meat (refer to individual pack for recommended meat)
1 tsp Salt (adjust to taste)
Optional add-ons
5 slices Ginger
30ml Rice Wine
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Step 1: Rinse
Rinse the herbs in cold water to awaken them.
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Step 2: Add Ingredients
Add all ingredients (except goji berries) into a pot and bring to the boil over high heat for 5 minutes.
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Step 3: Simmer
Turn the heat down to low, cover with a lid, and simmer gently for 1.5 hours. Once ready, add goji berries and salt.
Enjoy your soup! Each pack yields approximately 1 L of soup, suitable for 2–3 servings.
Alternative cooking method
- Pressure cooker: Use 1 L water and cook for 30 minutes.
- Double boil: Use 1 L water and double boil for 2-3 hours.
- Slow cooker: Use 1.2 L water and cook for 4-6 hours on low.
Preparation & Serving Tips
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Clearer Soup
For a clearer broth, first blanch the meat (especially bone-in pork) in boiling water for about 3 minutes. Rinse it under running water before adding to the soup to remove impurities.
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Vegetarian Option
If you choose to cook without meat, the soup's flavor and texture will differ. Check the ingredient list and directions for your exact pack before choosing another cooking base.
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Fish
To enhance the flavor and reduce any fishy aroma, lightly pan-fry the fish with sliced ginger and a little sesame oil, then add the water and soup pack directly into the same pot.
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Rice Wine
Rice wine is optional and can be left out. For questions about alcohol while breastfeeding, taking medication or recovering from a C-section, speak with your healthcare professional.
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How to Enjoy
Serve the soup with rice or noodles, or alongside other dishes.
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Herbs
Do not assume every dried ingredient is intended to be eaten. Check your pack's ingredient list and directions before serving; contact Golden Month if an ingredient or preparation step is unclear.
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Consume Fresh
Refrigerate promptly in shallow containers, within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Keep refrigerated leftovers for up to 2 days. Reheat to 165°F, checked with a food thermometer, and bring soup to a rolling boil. See our freezing and reheating guide and USDA leftovers guidance.