Green Papaya Lemongrass Soup with Coconut

Best For

Lunch

Dinner

We use green papaya in this soup, which is simply the unripe versions of regular papaya. Green papaya might sound unfamiliar in a soup, but it creates a beautiful symphony of flavors with the lemongrass, ginger and coconut.

INGREDIENTS

SERVES 2, MAKES 1400 ml

Soup Base

• 3 cups peeled & chopped
green papaya (approximately
1 small green papaya)
• ½ small green chili, chopped
• 2 teaspoons coriander seeds
• 1 teaspoon chopped ginger
• 1½ tablespoons chopped

lemongrass stalks

• 2 ¼ cups water
• 1½ tablespoon lemon juice
• 2 teaspoons rock salt
• 2 cups coconut milk

Topping

• ¼ cup corn, boiled
• ¼ cup chopped coriander

PRE-PREPARATION

Prepare coconut milk.

Method

1. Steam the papaya until it is soft.
2. Meanwhile, take a shallow pan and dry roast
the green chili, coriander seeds, ginger and
lemongrass together. Add ¼ cup water and
let them cook together for 2-3 minutes, till the
flavors are soaked in.
3. Place this spice mixture in a blender along with
the steamed papaya, 2 cups water, lemon juice
and salt. Blend until absolutely smooth.
4. Right before serving, add coconut milk to the
soup. Stir well.
5. Top with corn and coriander and serve (Do not
re-heat before serving).

Tip The papaya used is not the soft, ripe and
orangey one, but the unripen green papaya, which
is firm, green on the outside and white on the inside.