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

Recipe by Huang Kitchen, Angie Liew
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.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr
Course: Soups & Stews
Cuisine: Asian, Chinese
Keyword: chicken, Chinese, scallops, soup, stew
Servings: 4 people

Ingredients

  • 600 grams lotus root, cleaned, peeled and cut into 1 cm thick slices
  • 300 grams arrow root, cleaned, peeled and cut into thick slices
  • 100 grams raw peanuts, soak in hot water and remove skin
  • 500 grams meat, preferably with bones
  • 6 Red dates
  • 4 Dried scallops, soak in hot water
  • 1 dried cuttlefish, toasted
  • 1 tbsp dried goji berries, soak in cold water till plump
  • 6 cups water
  • 1 tbsp salt, or to taste

    Instructions

    • Cut meat into big pieces.
      First clean and cut meat into big pieces.
    • Blanch meat.
      Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
    • Soak raw peanuts in hot water.
      Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
    • Soak dried scallops.
      Next, soften dried scallop by soaking in water for about 15 minutes.
    • Soak dried goji berries.
      Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
    • Lotus Root Soup With Peanuts.
      Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
    • Cut toasted dried cuttlefish.
      Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
    • Cut lotus root into big chunks.
      Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
    • Cut arrow roots into big chunks.
      Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
    • Bring water to a boil.
      I am using a pressure cooker to boil the soup. First, bring the water to a boil.
    • Add in all ingredients.
      Add the lotus roots and the rest of the other prepared ingredients.
    • Add salt to taste.
      Add salt, to taste.
    • Cook soup.
      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!
    • Lotus Root Soup With Peanuts.
      Skim off any scum appearing on the surface and adjust seasoning before serving.
    • Serve the soup hot and as always, ENJOY!

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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