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Lotus Root Soup

Lotus root with peanuts is one of my favourite Chinese soups. Lotus root and peanuts is a great pairing in a Chinese soup, and personally I won’t cook this dish if I ran out of peanuts. I love the texture of slightly crunchy peanuts so if you like softer ones, you will need to simmer the soup for a bit longer. There is nothing like a bowl of home-cooked Chinese soup to perk me up in the middle of the week.

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Lotus Root
This is my piece of lotus root (pictured above). Wash off the mud before cutting. Sheng Siong also regularly sells washed and smaller sections of lotus root if you need smaller quantities.

Lotus Root Soup Recipe

53 comments on “Lotus Root Soup”

  1. I have always wondered about this lotus root vegetable. it is not something that I see in my country. Is it starchy like a potato?

  2. I like the pork ribs dip with soy sauce :)

  3. I made this soup for dinner, and loved it! However, my husband commented that it was a little bland… How can I improve it?

    Ps: I omitted the cuttlefish, was that the problem?

  4. I bought my first lotus root this morning and now trying out this soup. but when do I add the carrots??

  5. I love this soup! But my husband thinks that mine 不够味, compared to my mil’s, despite the fact that my version has more ingredients than hers (my mil’s version only have lotus root, peanut and pork ribs). My mil told me she simmer for a few hours whereas I used the thermal pot. Could that be the problem? I noticed my peanuts are still crunchy whereas hers is soft.

    • if you used a thermal pot, did u bring the soup to a boil periodically? That will keep the soup warm and “slow cook” it inside the pot. Yes cooking longer certainly brings out the flavour!

  6. Hi Wiffy

    I tried this Lotus Root Soup with Pork Ribs and Peanuts yesterday and it was very well received by my girls who don’t really like Chinese soup. I would say it is a break through for them to finish up their bowl of soup. Thanks so much for your recipe.

    Together with this soup, I used your Luncheon Meat Fried Rice Recipe and also did my own version of coffee pork ribs, which turned out awful ;o(. If you have pork ribs recipes coming up soon, I will be very happy to try them out.

    Nevertheless, your soup made our dinner sumptuous!


  7. Love your blogs & recipes!
    Thanks so much for sharing!
    May I know whats the reason to discard the cuttlefish after soup is ready? Any particular reason why?

    • Hi Irene, it’s because the cuttlefish is used to flavour the soup, not really for eating as it is very hard. After simmering, most of the flavour should have gone into the soup already.

    • Thanks so much wiffy!
      Tried your recipe! Awesome! Super yummy!
      My family love it!

  8. Hello. Can I ask if we don’t de-shell the peanut is it ok? Also, do we need to soak the peanut?

  9. Can I ask wat kind of ribs do u use? There is a few kind in supermarket that I got confused. There is soup bone(汤骨),spare ribs(五花排骨)and prime ribs and and also big bone. Normally which kind is more suitable for soup? It’s the same for bak kut teh? I bought the soup bone since there is the word soup on it, lol. Pls advise, thanks.

  10. is there a diffence if i use chicken?

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