This may sound like a strange combination but it’s absolutely delicious. I first heard of it when my husband brought green papaya’s back from his office garden. One of his colleagues told us that she makes this regularly. The papaya’s grow to a huge size, I only used about a third of the papaya for this soup. If you can’t get a green papaya, just choose one that’s not ripe yet so the flesh is firm. There are no fixed quantities for this recipe, just use what you have.
Ingredients: (just three plus seasoning)
- one green papaya, seeded and skinned and chopped into bite size pieces
- chicken, either cooked leftovers or a chicken breast cut into thin chunks
- 1 litre or thereabouts of chicken stock (I used a stock cube today)
- put the chicken and chicken stock into a large saucepan and bring to a gentle boil to cook through.
- add the chopped papaya and a bit of black pepper
- simmer until it becomes a bit softer. done.
The papaya takes on a slight taste of swede to me which I love anyway. It’s a very healthy and light soup.
Apparently, papaya is a very well known beauty food in China and is said to help with digestion, removing toxins from the body and refreshing the skin from the inside out. It’s been raining all afternoon so this was a welcome warming soup for those coming in out of the rain!