Lotus Root Soup

A light Chinese soup eaten anytime and especially at Chinese New Year. Sip slowly the fat-infused chicken soup naturally sweetened with lotus root and big soft peanuts for a nutty, silky finish in between swirling herbal garlic and ginger bits.

Healthy

Difficulty: Easy

Preparation: 10 min
Cook: 30 min
Clean up: 15 min

Steps: 2 steps
9 Ingredients

Difficulty: Easy
Steps: 2 steps
9 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: 15 min

Instructions

Prep chicken and lotus root
- Remove any access chicken fat from the chicken, then rub half the salt all over the chicken and the cavities and set aside.
- Peel and slice up the lotus root into 1 cm thick slices and set aside.
- In a large pot, add in about 1 tbsp of the chicken fat andfry up the garlic and ginger with salt and pepper for a few minutes before pouring the chicken stock into the pot

Boil soup
- Knot the spring onion and add it to the soup.
- When the water starts boiling, add in the lotus root.
- Once it boils rapidly again, add in the whole chicken and the peanuts.
- Season with a little salt, and pepper and let the broth simmer for about 20 minutes.
- Remove any scum if there are any
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Plate and Serve!

Once the chicken is cooked, remove it from the boiling soup, set aside to cool slightly, remove the meat from the bones. To serve, add some chicken meat in a bowl and pour the soup with the lotus root and peanuts and serve hot.