Fa sang wu is a creamy, pale-tan hot soup of oven-roasted peanuts ground smooth with water and thickened lightly with rice flour. It tastes like warm, liquid peanut brittle, rich and nutty without any dairy. Makes 6 servings in about 1 hr 5 min.
Prep15 min
Cook35 min
Cooling15 min
Total
1 hr 5 min
Servings
6
DietVegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
Heat the oven to 350°F (175°C). Spread the raw skinless peanuts on a baking sheet and roast, stirring once, until evenly golden and fragrant, 15 to 20 minutes. Cool for 15 minutes.
Blend the roasted peanuts with 500 ml of the water in a high-speed blender until very smooth, 2 to 3 minutes. Pour through a fine sieve if you want it silky, pressing on the solids.
Pour the peanut mixture into a heavy saucepan with the remaining 500 ml water and bring to a boil over medium heat, stirring constantly.
Add the rock sugar and salt and stir until dissolved, about 3 minutes.
Whisk the rice flour into the cold water until smooth, then pour this slurry into the pot in a thin stream while stirring.
Simmer over low heat, stirring constantly, until the soup is creamy and coats a spoon, 5 to 8 minutes. Serve hot in small bowls.
Tips
Roast the peanuts yourself; store-bought roasted peanuts give a flatter flavor and are often salted.
Keep stirring after the slurry goes in so the soup thickens evenly without lumps.
Add more hot water for a thinner soup; it thickens as it sits.
Good with pu-erh tea.
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How long does it take to make fa sang wu (cantonese peanut paste soup)?
Plan on 15 minutes of prep and 35 minutes of cooking, plus 15 minutes to rest. The recipe makes 6 servings.
How should I store fa sang wu (cantonese peanut paste soup)?
Refrigerate covered for up to 3 days; reheat gently with a splash of water, stirring constantly.
Can I make fa sang wu (cantonese peanut paste soup) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
One of the classic Cantonese paste soups (wu), made by grinding roasted peanuts with water and thickening the hot soup lightly with rice flour. Serve it with pu-erh tea.
Variations
Peanut and black sesame: blend 30 g (3 tbsp) toasted black sesame seeds with the peanuts; time unchanged (contains sesame).
Brown sugar version: replace the rock sugar with 90 g (1/2 cup packed) dark brown sugar for a caramel note.
With rice balls: add 4 or 5 small cooked glutinous rice balls to each bowl just before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
259Calories / serving
16.4gFat
23.0gCarbs
8.9gProtein
16.3gSugar
Whole recipe (6 servings):
~1554 cal ·
98g fat ·
138g carbs ·
53g protein ·
98g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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