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.

See Also:

• Stir-Fry Lotus Root Recipe
• Mala Xiang Guo (Spicy Numbing Pot) Recipe

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.

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Lotus Root Soup Recipe

In this recipe, the peanuts will be slightly crunchy, so if you prefer soft peanuts, simmer the soup for a bit longer.

Serves: 3

Prep Time: 10 mins

Cook Time: 50 mins

Ingredients:

• 2 sections (about 400g) lotus root wash to get rid of the soil
• 250g pork ribs
• 1.5 litres water
• 1 carrot peeled and cut to small chunks
• 6 dried scallops optional
• 1 dried cuttlefish optional
• 10 dried pitted red dates
• 100g de-shelled raw peanuts
• salt to taste

Directions:

1. Using a vegetable peeler, remove the skin from the lotus root and cut to 1 cm slices.
2. Blanch pork ribs in boiling water for about 5 minutes, rinse blanched pork pieces in water and set aside.
3. In a pot, add water, lotus roots and the rest of the ingredients except salt. Simmer for 40 minutes, or until the pork is tender. For best results, keep warm in a thermal pot until ready to serve. Season with salt.

Ingredients Used: carrot • cuttlefish • dried scallop • lotus root • peanut • pork