Lotus Root Soup with Red Dates & Peanuts

It’s amazing what people can find to make delicious food. Who would have thought that the root or rhizomes of the lotus plant which is submerged in muddy-like waters in ponds or lakes can be very delicious indeed? Some have used it in stir-fries with sweet peas and baby corns. Some cook soup with it.

One popular chinese-style soup is the Lotus Root Soup with Red Dates and Peanuts. You can even add dried cuttlefish for added flavour. After hours of simmering, it tastes robust and is apparently good for your body. It tastes even better if it is cooked using charcoal fire.

This is my recipe for Lotus Root Soup with Red Dates and Peanuts.


  • 300 grammes of lotus root (wash thoroughly, gently scrape the skin and slice not more than 5 mm thick. Discard the points between the sections)
  • 300 grammes of pork ribs (ask butcher for ribs suitable for stewing soup)
  • 10 – 15 Red Dates
  • 100 grammes peanuts (uncooked)
  • 4 pieces dried cuttlefish (optional. Cut into halves)
  • 2 1/2 soup bowls of water


  • Salt to taste


Boil water in pot. Upon boiling, add pork ribs. Remove layer of scum on surface of boiling water.

After about 2 minutes of rapid boiling and having removed scum, add the rest of the ingredients and bring to boil again for 2 minutes.

Cover lid, reduce heat to low and simmer for 3 hours. Add salt to taste before serving.

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  1. 1
    April 9th, 2007 at 10:53 am

    Ohhh I love lotus root soup. Like you, sometimes I add cuttlefish too! If not adding cuttlefish, I add 1-2 honey dates – makes the soup even sweeter.

  2. 2
    February 1st, 2008 at 10:27 pm

    oh man thank you for all those wonderful recipes! im learning how to cook malaysian food from your website…the culture would have diminished if not for you documenting it so well online…

  3. 3
    February 4th, 2008 at 2:35 pm

    keelong : Thanks! Happy cooking!

  4. 4
    November 8th, 2009 at 2:05 pm

    Peanut turn out to still hard even after boiling for 5 hours. Any tips to advise so that peanut can be soft/tender?

  5. 5
    November 17th, 2009 at 3:10 pm

    ps : Hmmm…that’s odd. What kind of peanut did you use?

  6. 6
    October 15th, 2010 at 4:06 pm

    Hi pablopabla, I want to try cooking this. What kind of peanuts should I use? In what packaging does it look like if I were to buy it from the supermarket? I hope you could help me, I’m a beginner 🙂

  7. 7
    October 15th, 2010 at 4:15 pm

    YingJie : Get the peanuts wherein the pods have been removed. It is light brown in colour.

  8. 8
    October 15th, 2010 at 5:18 pm

    Noted, thank you very much!

  9. 9
    April 2nd, 2011 at 2:47 pm

    I am cooking for four. Can I multiply the ingredients to 4 portion and still cook for 3hrs? Thanks

  10. 10
    April 2nd, 2011 at 3:42 pm

    Cheer : That may be a bit too much. Double portion with 6 bowls of water may be preferable.

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