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.
In this recipe, the peanuts will be slightly crunchy, so if you prefer soft peanuts, simmer the soup for a bit longer.
Prep Time:10 mins
Cook Time:50 mins
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
Using a vegetable peeler, remove the skin from the lotus root and cut to 1 cm slices.
Blanch pork ribs in boiling water for about 5 minutes, rinse blanched pork pieces in water and set aside.
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.