Lotus Root Chicken Soup (lean, halal)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 100 g chicken breast (chunks)100g
  • 12 g peanuts (small handful)12g

Vegetables· 3

  • 150 g lotus root (peeled, sliced)150g
  • 50 g carrot (chunks)50g
  • 8 g ginger (sliced)8g

Spices· 3

  • 4 g chicken stock cube (~½ cube)(staple)4g
  • pinch of salt(staple)2g
  • pinch of white pepper(staple)1g

  1. Peel the lotus root and slice 0.5 cm thick, soaking in water to stop it browning; cut the chicken and carrot into chunks; rinse the peanuts.

    Why? Cut lotus root browns the moment it meets air, so soaking keeps it white and crisp; its high fibre makes the soup genuinely filling.

    Tip: Soaking the peanuts for 10 min first helps them soften faster.

    Next up:Add about 550 ml water to a pot with the ginger, lotus root and peanuts, bring to a boil, then simmer over low heat for 12 min.

  2. 12 min · hands-free

    Add about 550 ml water to a pot with the ginger, lotus root and peanuts, bring to a boil, then simmer over low heat for 12 min.

    Why? Lotus root and peanuts go in first because they take longest — a slow simmer draws their starchy sweetness and nutty aroma into the broth, which is where the soup's natural sweetness comes from, no sugar needed.
    12:00

    Next up:Add the carrot chunks and simmer another 4 min, until a chopstick slides easily into the lotus root.

  3. 4 min · hands-free

    Add the carrot chunks and simmer another 4 min, until a chopstick slides easily into the lotus root.

    Why? Carrot cooks faster than lotus root, so adding it later stops it turning mushy; when a chopstick slides into the lotus root, it's reached that ideal starchy-tender texture.
    04:00

    Next up:Turn to medium heat, add the chicken chunks and cook 3 min until done, then season with the half stock cube, salt and white pepper and turn off the heat.

  4. Turn to medium heat, add the chicken chunks and cook 3 min until done, then season with the half stock cube, salt and white pepper and turn off the heat.

    Why? The chicken breast goes in for the final 3 min and comes off the heat the moment it's cooked, so it stays tender — the original simmers fatty pork into an oily broth, while lean breast delivers the protein here with no fat slick at all.

    Tip: The stock cube already has salt — taste before deciding whether to add more.