One of nature’s wonders, papaya improves digestion and prevents heart disease, arthritis, lung disease, and eye disorders. And with its antioxidants and loads of vitamins and minerals, papaya will help you fight off cold and flu viruses to help keep you healthy through the winter.
Papaya soup (木瓜湯) is a very simple, mild soup that is a high source of Vitamin C. Ideal for little children or adults, this soup has a naturally sweet taste and is extremely flavorful. Similar to many Chinese soups, the papaya soup requires cooking for several hours on low heat. This slow cooking allows the soup broth to become concentrated, which serves to enhance the taste. For people who are pressed for time and would not be able to keep an eye on the stove, a crock pot or clay soup pot can be used as a substitute.Total Time: 3.5 hours
1 large papaya
80g pork spare ribs, sliced
15g South dried almonds
10g North dried almonds
4 pieces of dried fig
2 pieces of dried date
3 slices of ginger, peeled
7 quarts water
Salt to taste
1) Wash and peel papaya. Cut lengthwise and use a spoon to remove seeds. Then cut papaya into large chunks about 1.5 inch long pieces.
2) Parboil pork spare ribs in a small pot. Drain and set aside.
3) Bring water and ginger slices to a boil in a stockpot.
4) Add all ingredients to the stockpot. Let simmer at a medium heat for 3 hours. The soup should have reduced by approximately 20%.
5) Add salt to taste. Serve hot or store in the refrigerator when cooled.
When selecting the papaya, choose the Carribean or Asian variety which are long and large (as opposed to the pear-shaped Hawaiian variety). Avoid papayas that have completely ripened. Papayas should be firm to the touch with a slight yield, so that they remain as chunks after boiling.