As I was digging around my files, I found this Lotus Root Soup photos in my archive that has yet to be published. The photos were taken almost a year ago. Time sure flies.
I come from a family of soup lovers, there’s never a day without Chinese soup during my growing up years. Papa would come home after work and be happy with just a big bowl of hot simmered soup. And the tradition continues. Sometimes I do that too, on the days where I want a light dinner. Maybe others will find it strange that we drink hot soup in hot tropical weather. To me, a simple bowl of soup like this is the essence of the wholesome goodness of home-cooked food.
Lotus Root Soup is often found on my dinner menu. There’s some variations in the recipe in different families, this is how I like mine – simmered with chicken bones, peanuts and red dates. Always a sucker for all things crunchy, the lotus root and peanuts has to still remain crunchy for me. Love a good munch. Wonder what will happen if I grow old and lose my teeth? Oh no, I can’t imagine what will happen..
The days are cooling with frequent rainy days (monsoon season now), and there is nothing better than having a bowl of hot soup. Why don’t you give this lotus root soup a try?
- 1kg fresh Lotus Root – peeled & sliced 1mm thick
- 1 Chicken Carcass (or 500g Pork bones/ribs)
- ½ cup Peanuts
- ½ cup Dried Red Dates
- 1.5 liter Water
- Salt to taste
- Bring water to a boil in a huge pot.
- In a big bowl, blanche the chicken carcass with boiling water to get rid of the scum.
- Add in blanched chicken carcass with lotus root, peanuts and dried red dates.
- Simmer on low heat for about 2 hours or until the lotus root reach your desired softness. Season with salt to taste.