Lotus Root Soup With Peanuts 花生莲藕汤

by Angie Liew
Lotus Root Soup With Peanuts.


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Lotus Root Soup With Peanuts.

A Homely and Nutritious Chinese Soup: Lotus Root Soup With Peanuts

Lotus root soup (莲藕汤 Lin Ngau Tong) is one of the more popular soups enjoyed among the Malaysian Chinese. Lotus root soup with peanuts are a perfect combination for this soup. This classic chinese stew is easy to prepare, homely and extremely nutritious as it is believed to have all kinds of health benefits. Apart from being delicious, this nourishing soup is also suitable to have at any time and for all occasions.

Lotus Root Soup With Peanuts.

A Classic Chinese Boiled Soup (炖汤) To Complete The Meal

This chinese boiled soup is traditionally cooked using pork ribs. However, you can substitute with chicken like what I did and it tastes just as good. There may be slight variations on ingredients when preparing this soup. However, the star of this dish is of course the lotus root. The inclusion of roasted cuttlefish and peanuts are for added flavour, fragrance and sweetness. It’s so good, no meal seems complete without the soup.

So ENJOY!

Lotus Root Soup With Peanuts 花生莲藕汤

Lotus Root Soup With Peanuts 花生莲藕汤


 
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Lotus Root Soup With Peanuts 花生莲藕汤
By Angie Liew of Huang Kitchen
Lotus root soup (莲藕汤 Lin Ngau Tong) is one of the more popular chinese soups. Not only delicious, this nourishing soup is so easy to prepare too.
Serving For
4people
Prep Time
15minutes
Passive Time
30minutes
Cook Time
15minutes
Serving For
4people
Prep Time
15minutes
Passive Time
30minutes
Cook Time
15minutes
Ingredients
Change Servings?
people
Change Unit?
Change Servings?
people
Change Unit?
Instructions
  1. First clean and cut meat into big pieces.
    First clean and cut meat into big pieces.
    First clean and cut meat into big pieces.
    First clean and cut meat into big pieces.
  2. Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
    Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
    Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
    Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
  3. Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
    Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
    Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
    Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
  4. Next, soften dried scallop by soaking in water for about 15 minutes.
    Next, soften dried scallop by soaking in water for about 15 minutes.
    Next, soften dried scallop by soaking in water for about 15 minutes.
    Next, soften dried scallop by soaking in water for about 15 minutes.
  5. Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
    Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
    Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
    Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
  6. Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
    Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
    Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
    Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
  7. Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
    Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
    Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
    Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
  8. Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
    Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
    Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
    Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
  9. Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
    Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
    Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
    Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
  10. I am using a pressure cooker to boil the soup. First, bring the water to a boil.
    I am using a pressure cooker to boil the soup. First, bring the water to a boil.
    I am using a pressure cooker to boil the soup. First, bring the water to a boil.
    I am using a pressure cooker to boil the soup. First, bring the water to a boil.
  11. Add the lotus roots and the rest of the other prepared ingredients.
    Add the lotus roots and the rest of the other prepared ingredients.
    Add the lotus roots and the rest of the other prepared ingredients.
    Add the lotus roots and the rest of the other prepared ingredients.
  12. Add salt, to taste.
    Add salt, to taste.
    Add salt, to taste.
    Add salt, to taste.
  13. Lock the lid in place and bring to pressure. Then lower heat and cook for 15 minutes. Allow pressure to drop and remove the lid. And we're done!
    Lock the lid in place and bring to pressure. Then lower heat and cook for 15 minutes. Allow pressure to drop and remove the lid. And we're done!
    Lock the lid in place and bring to pressure. Then lower heat and cook for 15 minutes. Allow pressure to drop and remove the lid. And we're done!
    Lock the lid in place and bring to pressure. Then lower heat and cook for 15 minutes. Allow pressure to drop and remove the lid. And we're done!
  14. Skim off any scum appearing on the surface and adjust seasoning before serving.
    Skim off any scum appearing on the surface and adjust seasoning before serving.
    Skim off any scum appearing on the surface and adjust seasoning before serving.
    Skim off any scum appearing on the surface and adjust seasoning before serving.
  15. Serve the soup hot and as always, ENJOY!
    Serve the soup hot and as always, ENJOY!
    Serve the soup hot and as always, ENJOY!
    Serve the soup hot and as always, ENJOY!
Notes

Only prepare the lotus root when about to cook the soup. Otherwise, the lotus root will be oxidised.

Pressure cooker shorten the cooking time for the soup.

If you are boiling the soup using a normal stock pot, put everything into the pot except the salt. Bring to a boil. Then reduce heat and let simmer over low heat for at least 1 hour. Season with salt before serving.

If your prefer your soup to have a clearer broth, remove the skins from the peanuts before cooking.

Reheating the soup the next day will make the soup even more flavourful.

Uncut and unwashed lotus roots can be wrapped in newspaper and cling wrap before storing in the refrigerator to be used later.

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