a simple peanut milk soup, from Yunnan

Hiii! Long long time fan of the channel all the way from Mexico. I'll be visiting Bangkok next week for the first time and any recommendations or resources for where to look into what to eat/do would be greatly appreciated

God I love peanuts

Milk soup, hue hue

I can't help but compare it to a West African chicken-peanut-vegetable soup I learned from the New York Times, which I like, at least as I do it, that is, with adaptations. I suspect that it started out with American adaptations already. While in this video you make the peanut milk from unroasted peanuts; in the West African soup (or my adaptation of the recipe) you use peanut butter at the end to thicken and flavor the soup. A lot of garlic and hot red pepper and ginger is used in the West African recipe, which struck me as Chinese, even though not used in the soup in the video. The New York Times used kale; I like to add spinach. The West African recipe has tomatoes (I use tomato paste), sweet potatoes, and pumpkin, which I guess is untypical of Chinese. So a partial overlap.

Thanks buddy

What are the Chinese characters for this dish?? Currently cycling across China and would be cool to try it when I pass through Yunan :)

Thank you so much for covering this dish after my question about it, and so quickly too!
Felt like there was a huge gap about it in the English speaking internet, and whatever of the Chinese internet my Google Translate self could explore.

I've made a West African peanut soup before which was really delicious and hearty, but it's made with peanut butter, not freshly made peanut milk,and also had red onion and tomato purée in it, and the greens are supposed to be collard greens, but the basic idea is very similar. (I've made it using swiss chard because collard greens are for some reason impossible to find in my country—nobody grows it or sells it.)

"Peanut milk soup" I think I'll pass... "from Yunnan" Okay, I'll give it a shot.

So strange. This was the only dish from your tour of Chinese food regions that I (unsuccessfully) bothered to try to find.
You must have read my mind.

i think the concept is also similar to a malay dish called "sayur pucuk labu" or even "ubi tumbuk" maybe a bit more spiced but often eaten with a lot of really spicy foods

what would be a nice spicy dish from yunnan to pair this with?

Cool!

You're uin Bangkok? I thought you live in China

You're in Bangkok? I thought you live in China

You're in Bangkok? I thought you live in China

This looks absolutly like something I need to try, maybe with morning glory and glassnoodles

It is really funny though because you guys live in Thailand but never even once show us even one of thailand cuisines and how to make it video. Try to do a full review of it next time. Surely we subscribers would like to see at least 1 or 2 episodes of it.

I could see this working out with winter melon greens

I've been surprised to learn recently how popular chayote is in Vietnamese cuisine. Is it used a lot in Southern China? It's a vegetable I love very much, I didn't know it was so widely loved outside of the Americas.

I love these shorter videos too! They're great to watch right before bed!
I hope I dream about peanut soup! 😋

Can I substitute almonds for peanuts? Peanuts send me to the hospital, almonds do not.

what is the relation between this soup(from yunnan) and yemen/yemeni bread? Just curious!

I think I'll like this dish. Thank you.

thank you for always giving consideration for how a dish could be made vegetarian!! much appreciated

正宗👍

I often use peanut flour to thicken soups and curries but hadn't thought to make it the main ingredient. That looks so hearty I have to give it a try.

Just made this! I did add a bunch of extra stuff (fish sauce, lime juice, more stuff), but the taste was great, and it was so easy to make. After I bought my first blender (maximix) just to make it. It was a bit disconcerting, though: I thought the whole time i would taste coconut milk, but it was way lighter and greener than that. Thanks for the video!

You guys are great.

Okay, so. This may be full on sacrilege, but I did a bit of a mash-up inspired by this recipe and your 'lazy tofu' recipe. My last batch of lazy tofu, I kind of overdid it on my add-in (preserved greens instead of fresh), and it turned out too salty. So I took what was left, blended it with some peanuts I'd soaked overnight, along with some more water. Then I heated it up, and added in a package of shin ramen, using only half the seasoning packet (my body doesn't handle spice well). I thought it turned out pretty well, though it's not something I would necessarily replicate on purpose.
All this to say, thanks for another great recipe! My uncultured, mayosapien palate is grateful for the expansion.

Just made the thick version. ❤❤❤ Cheap easy and so good! I think I will make it all winter. Waiting for the video on the elaborate one!!

Do you know if beef tallow would work as a substitute for lard? I just rendered out a lot of tallow and I'd prefer to use what I have of that rather than buying additional pork to get the same basic ingredient just in pork fat rather than beef. Thanks!

DOGGO

Could you make the same soup with other nut milks or soy milk?

Does anyone know if they have a bilibili account? would love to share to my mainland china friends...

Does this recipe works as well with roasted peanuts?
Unfortunately it‘s harder than I thought to get unroasted, unsalted peanuts without having to crack them by hand.

I never imagined blended peanut soup to turn out so *white*! Especially with leafy vegetables in there, it's still so pale in coloration.

Thank you for all the informative videos!
I would like to try using fresh peanuts a they are readily available in Singapore where I live. In this case, should I boil the peanuts in their shells first, or do I just peel and throw the nuts in the mixer raw (and then cook for longer than the dried version)? I don't speak Mandarin or any other Chinese dialect, so I would much appreciate your advice.

Aren't pumpkin greens and peanuts both New World foods? And as an accompaniment for spicy chili-based (also New World food) dishes? It's ironic that the Far East utilizes a a larger and more varied repertoire of such foods than even their countries of origin. Seems delicious, too!

Hi! Have you made any Hui (Chinese Islamic) cuisine on this channel? The regional dishes of that community really interest me and I'd love to make some. The use of wheat noodles over rice starches and the foregoing of pork seem pretty interesting.

hi! could we get a 茶汤 recipe at some point? I've looked all over the internet but couldn't find anything substantive, and it seems to be kind of niche even in China

Hi! Are you joshua weissman??

Chris, please. you go through such effort to pronounce Chinese words properly, but I've noticed your Spanish pronunciation is absolutely off the mark. -One of your very sad latin viewers

I feel like, looking at it and the ingredients I can't tell what this would really...taste like??? I live in the white midwest area though so there's nowhere to try anything similar lol. One day I'll follow along and make one of these to try myself.

This looks like raita or taziki

It looks like cendol lol

Do you think using peanut butter blended with water would be different? It is after all jist blended peanuts. Its surprisingly dificult to get unsalted peanuts in the uk