Bites · Everyday TCM · Immunity · Soup · About 15 minutes
Spring onion with the white bulb and roots, fresh ginger, and a pinch of cinnamon make a classic kitchen brew when a cough starts after a draft or chill.
In brief
In TCM, a wind-cold cough often shows as clear or white watery phlegm, chills, and a runny nose after sudden cold exposure. This short soup is educational food therapy to help dispel cold wind and warm the body. It does not replace a physician visit or urgent care.
Recipe
Place the spring onion (white bulb and roots), ginger slices, apricot kernels, and a pinch of cinnamon in a small pot with the water.
Bring to a boil, then lower the heat and simmer for about 10 minutes.
Drink while warm. Rest afterwards. This is a kitchen habit, not a medicine dose.
Try today Simmer one small pot while it is still an early, chilly cough.
Next step
Read the matching guide or pathway next. Book when you are ready for personalised care.
Kitchen recipes are educational, not personal medical advice. Seek urgent care for high fever, breathlessness, or blood in sputum. Book a consult for a cough that lasts more than three weeks.
FAQs
Yes. Ginger and spring onion still make a warming kitchen brew. Apricot kernels are traditional in this recipe; if there's any chance of pregnancy, leave them out. Same for young children, or if you prefer ginger and spring onion alone.
No. Wind-heat patterns usually want cooling food therapy instead. See the mulberry chrysanthemum tea, or the cough Insight for the heaty versus cold tell.
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