Today I’m sharing one of our most-loved family recipes: Lotus Root Peanut Soup with Pork Bones, a hearty, traditional broth that’s especially popular in Singaporean-Chinese households.
This dish is extra special to me because it’s my husband’s favorite soup. Growing up, his mum would simmer a big pot for the family, and just the aroma of lotus root and dried seafood bubbling away brings him back to his childhood. We still have this soup whenever we visit my in-laws, but now that I’ve asked my mother-in-law for her recipe, I can now make it at home too!
Lotus root soup is known for being nourishing and comforting. The lotus root turns tender yet retains a wonderful crunch, while the peanuts soften into creamy little bites. Pork bones give the broth body, and dried seafood (cuttlefish, scallops, and prawns) add a natural sweetness that deepens the flavor without needing many additional seasonings. It’s everything a good Asian soup should be: clean, full-bodied, and made with patience.
Alternative Cooking Methods
The recipe my mother-in-law shared with me is a stovetop version. But if you live in a warm country like Singapore, this can make your kitchen unbearably hot! Luckily, you can also cook this soup in a pressure cooker or slow cooker, and still yield delicious results. I tried mine in a slow cooker, and the meat ended up super tender, the broth packed with flavor.
Pressure Cooker Method (Fastest)
- Prepare the peanuts, pork bones, and cuttlefish as instructed in the original recipe.
- Place all ingredients into the pressure cooker with 2.5–3 liters of water.
- Cook on High Pressure for 35–45 minutes, then allow a natural release.
- Season with salt once the pressure drops.
This method gives you the same rich broth in a fraction of the time.
Slow Cooker Method (Easiest)
- After prepping the ingredients and blanching the pork, place everything in the slow cooker.
- Add the water and set to Low for 7–8 hours or High for 5–6 hours.
- Salt the soup just before serving.
The slow cooker draws out an incredibly sweet, deep flavor with almost no effort.
Lotus Root Peanut Soup with Pork Bones
Ingredients
Instructions
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Soften the peanuts
Soak the raw peanuts in hot water for 1-2 hours. This helps them cook down to a tender texture later. Once soaked, drain and rinse well.
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Prep the cuttlefish
Rinse the dried cuttlefish thoroughly. You can trim it into smaller sections and peel off the thin outer skin if you want a clearer, cleaner-looking soup.
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Blanch the pork bones
Place the pork bones in a pot and cover them with cold water. Bring to a boil and let it bubble for 2–5 minutes. This step removes impurities, resulting in a clearer broth. Drain and rinse the bones under cold water. Discard the blanching liquid.
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Add everything to the pot
In a large soup pot, combine the blanched pork bones, soaked peanuts, prepared cuttlefish, sliced lotus root, red dates, dried scallops, dried prawns, and minced garlic.
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Pour in water
Add 2.5–3 liters of fresh water, just enough to fully submerge all the ingredients.
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Bring to a boil
Heat the pot over high heat until the soup comes to a strong boil. Skim away any foam on top to keep the broth clear.
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Simmer slowly
Lower the heat to the gentlest simmer. Cover the pot and let it bubble quietly for 2–3 hours. The long simmer is what makes the pork tender, the peanuts creamy, and the broth rich and naturally sweet.
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Season and serve
Once the ingredients are fully softened and the broth tastes rich and mellow, season with salt to your liking. Ladle into bowls and serve hot.
