Corn Carrot Pork Soup (Strained) | IDDSI Level 3 Recipe
IDDSI Level 3 (Liquidised) | 90 minutes | Easy
Corn and carrot pork bone soup (粟米紅蘿蔔豬骨湯, suk mai hung lo baak zyu gwat tong) is arguably the most commonly made 老火湯 in Hong Kong households. Its sweetness — natural, bright, and appealing to all ages — makes it one of the most universally accepted soups in the Cantonese canon. Corn on the cob (粟米) releases an extraordinary amount of natural sugar and starchy sweetness into the broth during slow simmering, while carrot (紅蘿蔔) contributes carotenoids, gentle earthiness, and body. Pork bones form the savoury, collagen-rich base. The result is a broth that is naturally sweet, mildly savoury, golden-orange in colour, and deeply comforting. For individuals on IDDSI Level 3 Liquidised diets, corn kernels, carrot chunks, and pork bone fragments are all swallowing hazards. This recipe simmers all ingredients together in the traditional manner and then strains completely, preserving the full natural sweetness and golden colour of the original broth in a safe, particle-free flowing liquid.
Ingredients (3–4 servings)
- 2 ears sweet corn (粟米; cut into 3–4 sections; use corn on the cob, not tinned kernels, for best flavour extraction)
- 2 medium carrots (紅蘿蔔; peeled, cut into large chunks)
- 400g pork neck bones or back bones (blanched)
- 4 dried figs (無花果; optional; deepens sweetness)
- 6 dried red dates / jujubes (stoned)
- 1.2 litres water
- 1/2 tsp fine sea salt (adjust after straining)
Method
- Blanch pork bones in boiling water for 3 minutes, drain, and rinse under cold water.
- Peel carrots and cut into large chunks. Cut corn into 3–4 sections, keeping kernels on the cob — the cob core releases sweetness efficiently during simmering.
- Combine all ingredients in a large clay pot or heavy saucepan with cold water. Bring to the boil over high heat, skimming foam.
- Reduce heat and simmer gently, covered, for 80–90 minutes. The broth will develop a beautiful golden-amber colour and the corn will surrender much of its sweetness into the liquid.
- Remove from heat. Season with salt. Rest 5 minutes.
- Pour all contents through a fine-mesh sieve. Discard all solids — corn cob sections and any detached kernels, carrot chunks, pork bones, dried figs, red dates, ginger. Confirm all bone fragments are retained in the sieve.
- The strained broth should be a clear, golden-amber liquid with a pronounced natural sweetness and clean savoury base.
- If corn starch makes the broth slightly cloudy, strain again through muslin for clarity — cloudiness alone does not affect IDDSI compliance but visual confirmation is reassuring for caregivers.
- Serve warm at 50–60°C.
Texture Test
IDDSI Level 3 (Liquidised) confirmation: Tilt a loaded spoon — the broth should flow freely and continuously. Corn starch may slightly increase viscosity but should not impede flow. Using the IDDSI syringe test, 1–10ml should pass in 10 seconds. The liquid must contain no corn kernel fragments, no carrot fibre, and no bone pieces.
Safety Notes
⚠️ Corn kernels must be fully excluded — even a single corn kernel is a significant choking hazard for Level 3 diets. Inspect the strained liquid carefully. If any kernel fragment is detected, strain through muslin.
⚠️ Bone fragments — same precautions as all pork bone soups: use fine-mesh straining with muslin backup for high-risk individuals.
⚠️ Natural sweetness — this broth is naturally quite sweet due to corn. Assess sugar intake for individuals with diabetes or metabolic conditions. Reduce corn quantity or simmer for less time to reduce sweetness concentration.
⚠️ Serving temperature — confirm below 60°C.
Sourcing Outside Hong Kong
For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:
- United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
- United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
- Canada: T&T Supermarket (national chain), local Asian markets
- Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
- Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
- Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)
Fresh corn cobs: universally available at mainstream supermarkets. Baby corn and corn kernels also at Asian grocers.
If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.
Nutrition
Approximately 50–70 kcal per 200ml serving. The strained broth is rich in natural dissolved sugars from corn (primarily sucrose and maltose), beta-carotene derivatives from carrots that are water-soluble, dissolved B vitamins, and collagen peptides from pork bone. The bright golden colour is itself a visual cue of carotenoid content. For elderly individuals with poor appetite, the natural sweetness of this broth makes it one of the most readily accepted of all IDDSI Level 3 liquids — a valuable property when caloric intake is a concern.
Cultural Note
粟米紅蘿蔔豬骨湯 is the soup most associated in Hong Kong with everyday family care — prepared without ceremony, available year-round, requiring no special ingredients, and reliably loved by children and the elderly alike. Its bright golden colour and sweet aroma signal warmth and home in a way that transcends age or background. For care homes and hospitals, this soup’s universal acceptability makes it a valuable starting point for introducing IDDSI-compliant liquid nourishment: familiar, non-threatening, and genuinely delicious.
Storage and Reheating
- Refrigerate in a covered container for up to 3 days.
- Freeze in portions for up to 2 months.
- Reheat gently to 55–60°C; the broth’s golden colour is best preserved at lower heat.