Best Papaya Soup Recipes

CHICKEN & PAPAYA SOUP

Steps:

• 1. First heat the oil in a soup pot. Then fry the ginger and garlic until they are both slightly brown and fragrant. Then add in the chicken pieces and fry until they too turn slightly brown. Then add the water & cover the pot and simmer for an hour.
• 2. Next add in the papaya, spinach or water cress & fish sauce. Then allow the soup to simmer for about 45 minutes. Then Add the salt and stir well. Then serve with rice and other main course dishes.

PAPAYA SOUP

Steps:

• In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
• Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
• Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

CHICKEN SOUP WITH GREEN PAPAYA

Steps:

• Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken.
• Add ginger and onion; cook until onion is transparent.
• Add broth and water. Cover and simmer for 1 hour.
• Peel papaya and cut into 2 x 2 1/2 inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender.

PAPAYA SOUP

Steps:

• Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
• Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
• Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.

SQUASH AND PAPAYA SOUP

Steps:

• Bring 3 cups water to boiling, then add the cup of wheat berries.
• Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
• Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
• In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
• Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
• Stir in broth, squash & papaya (or peaches).
• Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
• Cool slightly, then place half the squash mixture in food processor or blender.
• Cover & process until smooth, then repeat with remaining squash mixture.
• Return processed mixture to saucepan & heat through.
• To serve, divide wheat berries among 4 soup bowls, then add soup.

PAPAYA SOUP COLD

Steps:

• Peel the papaya and cut in half. Spoon out the seeds and keep them in a small container in the refrigerator.
• Cut the papaya into chunks and reduce to a liquid puree in the food processor. Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency.
• Serve in fruit cups with a dab of the reserved seeds in the center of each serving.

PAPAYA DESSERT SOUP

Steps:

• 1. Wash the papaya and cut into 1-inch cubes.
• 2. Soak the White fungus until it expands.
• 3. Cut the White fungus into smaller pieces.
• 4. Cook the rock sugar until it has melted.
• 5. Boil the rock sugar and place the papaya pieces into the pot.
• 6. After the soup has boiled, place the soup into a ceramic pot.
• 7. Get a large metal pot and put the ceramic pot inside.
• 8. Fill the large metal pot with a little bit of water and let the water boil.
• 9. Lower the heat, cover tightly and simmer for an hour.

PAPAYA AND YOUNG COCONUT SOUP

Steps:

• Peel and de-seed papaya. Cut in half. Cube ½ of the papaya. Set the other half aside.
• Remove milk from coconuts. Crack them open and clean out the insides. Young coconut meat is soft and easily removed. I use a spoon to scoop it out.
• Put the coconut milk and meat in a blender and blend until smooth. Strain. This will remove any little pieces of hard shell that get into the mix. Clean out the blender to ensure no hard pieces remain.
• Return the strained coconut mixture back to the blender and add the cubed papaya, one of the bananas, cinnamon, vanilla, and dates. Blend on high until totally incorporated.
• Put in large bowl and then cube the rest of the papaya, chop the other banana in ½ inch pieces and add to the puree. You can add other raw fruits such as strawberries or raspberries, its up to you.
• Serve cold and store left overs covered in the refrigerator. This is very perishable so eat it quickly!
• Bon Appetit.