Tuesday, September 26, 2017

Recipe: Radish, Corn and Peanut Soup

Our kids enjoy having soup as part of their Chinese meal. Chinese soups are super easy to make, as you literally dump all the ingredients into a pot and simmer for 2 hours. Recently, we have been adding sweetcorn to our soups; the corn gives a lovely sweetness to the soup and the kids can also eat the corn after finishing their soup. WIN!

Radish, corn and peanut is just one of many variations of Chinese soups that we love. It's light and nutritious, try making it for your family today!

Radish, Corn and Peanut Soup
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 1 1/2 - 2 hours
Serves 4

1/3 radish, peeled, sliced 1.5cm thick and quartered
1 large red onion, peeled and cut into 1/8ths
1 sweetcorn, peeled and cut into 4
2l water
200g chicken breast, cut into chunks
1/4 tsp salt
30g peanut, soaked for 1 hour

1. Place all ingredients (except salt) into a large pot and bring to the boil. Once boiling, reduce to low heat and simmer for 1 1/2 to 2 hours. Season with salt.

2. Ladle into soup bowls and serve hot.

Note: I use chicken breast as it's leaner (hence lighter soup), however you may replace with pork ribs or chicken carcass if you like. 

Soup with their favorite Japanese chicken curry.

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1 comment:

  1. Yummmm!!! Sweet corn in soup is a mighty good idea! Usually, we would just cook radish in meat bone soup - great too!


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