Delicious Chinese style soup perfect for lifting your spirits and warming you up.
It is officially the end of summer and the weather has certainly gotten rainier and slightly colder. I always want soup on gloomy days, I find that it is a real comfort food.
This soup is so easy – really, you can count the ingredients, 5 in total, not including the water. I used raw blanched peanuts here, the ones you can buy from the Oriental shop.
In Malaysia, I used a different variant that is specially for boiling soup. It is much softer but I can’t seem to find it here in the UK so this will have to suffice. You can use beancurd sticks if you prefer, though those are slightly harder and hence you would have to boil them a little longer.
In other news I was listed in an infographic published on Rebates Zone as being one of the Top 50 food blogs in the UK! I must say I feel very proud and happy to be included – Yippee! Here is the infographic.
I get to have this badge of honour!
In further news, I am going back to college. I will be starting my first day at Loughborough College tomorrow and I am so excited. Sure I am twice the age of most of the students but I have not felt so happy and excited in a long time. I don’t ever recall feeling so happy or excited when I enrolled for my A Levels and or University half a lifetime ago. I will be training to be a gym instructor, it will be tough so, wish me luck! Be sure to follow me on Instagram for all the exciting updates of life as a mature student. I am going to prove to myself that at 33, I have still got it.
Now click on for the soup recipe!
Recipe for Chinese Peanut and Beancurd Sheets (Foo Chuk) Soup
300gm Chicken Thighs (skin and excess fat removed)
150gm Raw Blanched Peanuts
6 Red Dates (make a small slit, to allow the sweetness to come out)
70gm Beancurd Sheets (cut into approximately 2 inch squares)
½ Tbsp Salt
1. Boil the water in a kettle (it’s faster). Place the chicken into a deep pot. Pour the boiling water over it and turn on the heat to high.
2. Bring to a boil, skim off any scum that rises to the surface. You may need to do this 2 or 3 times.
3. Add in the peanuts and red dates. Bring to the boil and then lower the heat to a simmer.
4. Let simmer for at least 45 minutes. Do check on the soup periodically while it is simmering. Season with salt, taste and adjust seasoning if required.
5. Add in the beancurd sheets just before you serve. Simmer for a further 2-3 minutes or until it softens. Switch off the heat and serve.