Another appetising, nutritious soup recipe, rich in fibre and suitable for the whole family shared by Agnes Chan in her book 'Let's Eat'. I used pork ribs instead of chicken for this soup.
The soup is very tasty and not oily at all eventhough pork ribs are used.
Ingredients - modified
[serves 3-4]
350 gm soft bone pork ribs - bite size pieces
30 gm peanuts - rinsed and soaked for 3 hours
1 cm piece da tou chai - washed and sliced - soaked for 10 minutes
1 carrot - peeled and cut bite size pieces [omit]
150 gm lotus root - washed and sliced
5 red dates
1 litre water
- Blanch pork ribs in boiling water for 5-10 minutes. Drain and rinse to remove scums.
- Place all ingredients in a soup pot. Bring to boil over high heat, then lower heat to simmer for 45 minutes or until the peanuts and pork ribs are tender.
- Taste to adjust seasoning [soup is salty enough].
- Dish out to serve hot with rice.
Notes: Visit this site for its' Nutritional Facts [here]I'm linking this post to Cook Your Books Event #6hosted by Joyce of Kitchen Flavours
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