Lotus Roots with Peanuts and Pork Ribs Soup     莲 藕 花 生 排 骨 湯

The Chinese prefer to boil or add peanuts in soups, making them soft to eat rather than eating them roasted in its dry state. The Chinese reckons the dry form is harsh on the throat and may lead to coughs. I really don’t mind but the peanuts transform the soup by adding a nuttier more wholesome taste.

lotus root soup 3

lotus root soup

lotus root soup 2

Serves:  4-5
Prep Time:  5 minutes
Cooking Time:  55 minutes

2 ½ litres boiling hot water
500 grams pork ribs
100 grams raw peanuts, without shells
4 red carrots
1 lotus root
1 teaspoon chicken powder


  • Bring a pot of hot water to boil on medium/high heat. Wash ribs, Cut into lengths, place into pot and boil for 15 minutes till the brown residues appears on the surface, skim brown residues away and discard.
  • Peel, cut lotus roots and carrots into 1 cm slices, add into pot. Add salt, wash the peanuts and add  into pot. Cover with lid and simmer on low heat for 40 minutes. Serve.



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