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