How to make soup with dried durian shells

Dried durian shells can be used to make soup, which has the effects of clearing heat and reducing fire, promoting digestion, and is suitable for stewing with meat or medicinal herbs. The dried durian shell is hard and needs to be soaked and softened before use. The common practice is to stew it with meat such as pork bones and chicken, and add medicinal herbs such as goji berries and red dates to enhance its nourishing effect. Durian shells contain tannic acid and phenolic substances. After stewing, the soup color tends to be darker, and the taste is slightly bitter and sweet, which can neutralize the greasy feeling of meat soup. It is recommended to control the stewing time to at least two hours to fully release the effective ingredients. Individuals with constitution deficiency and coldness should reduce their dosage and avoid excessive consumption.

The outer spikes of durian shells need to be thoroughly cleaned to prevent scratching the mouth or digestive tract. If allergic to durian or suffering from gastrointestinal ulcers, it is not advisable to consume such soups. Fresh durian shells need to be thoroughly dried to prevent mold and moisture during storage. Pregnant women and women during menstruation should use it with caution, as it may worsen the coldness and dampness in the body.

Durian shell soup is a folk dietary therapy and cannot replace drug treatment. It is recommended to adjust the ingredients according to one's constitution, such as adding Ophiopogon japonicus for those with yin deficiency and excessive fire, and adding Angelica sinensis for those with insufficient qi and blood. If you experience discomfort such as diarrhea and skin itching after drinking, you should immediately stop using it and seek medical attention. Daily diet should be diversified to avoid long-term single supplementation.