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Lotus Root Soup

Lotus Root Soup Recipe

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Lotus root with peanuts is one of my favourite Chinese soups. Lotus root and peanuts is a great pairing in soup, and personally I won’t cook 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.

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There is nothing like a bowl of home-cooked Chinese soup to perk me up in the middle of the week.

Lotus Root Soup Recipe

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52 Responses to “Lotus Root Soup”

  1. wizzythestick — June 27, 2011 @ 9:47 am

    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?


    • wiffy replied: — June 28th, 2011 @ 11:29 am

      It’s a little starchy but not like potato. Try it one day… it’s healthy vegetable :)


  2. foo dui geng — June 28, 2011 @ 12:47 am

    I like the pork ribs dip with soy sauce :)


  3. Mety — June 28, 2011 @ 9:59 pm

    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?


    • wiffy replied: — June 28th, 2011 @ 11:30 pm

      Did you use too much water? the cuttlefish adds a lot of flavour and depth to the soup, try it next time :)


  4. pat — July 14, 2011 @ 11:51 am

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


    • wiffy replied: — July 14th, 2011 @ 12:20 pm

      add them in step 3. sorry, I have corrected the recipe.


  5. Polly — September 19, 2011 @ 11:06 am

    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.


    • wiffy replied: — September 23rd, 2011 @ 6:51 pm

      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. Felicia — October 17, 2011 @ 9:55 am

    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. Irene — May 29, 2012 @ 12:50 pm

    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?


    • wiffy replied: — May 29th, 2012 @ 3:43 pm

      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.


      • Irene replied: — June 12th, 2012 @ 3:32 pm

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

  8. Yanlin — February 18, 2013 @ 8:07 pm

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


  9. Alice — March 24, 2013 @ 5:15 pm

    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. irene — August 19, 2014 @ 5:21 pm

    is there a diffence if i use chicken?