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Spicy and Sour Green Papaya Soup

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“One year I had so many papayas I didn't know what to do, so I went on a search for different ways to serve it. This is one of them.”
READY IN:
1hr
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

  • 15 ounces prawns (or fish fillets)
  • 3 cups water
  • 4 12 ounces straw mushrooms (others will do)
  • 12 cup papaya, peeled and cut into medium size pieces
  • 3 dried chilies, soaked until soft
  • 2 teaspoons galangal, finely chopped (optional)
  • 2 teaspoons garlic, finely chopped
  • 2 teaspoons shallots, finely chopped
  • 4 tablespoons tamarind juice
  • 2 tablespoons lime juice (optional)
  • 1 tablespoon palm sugar, chopped
  • 1 teaspoon salt

Directions

  1. Simmer the prawns or fish fillets in 3 cups of water until thoroughly cooked. Let cool, then peel the prawns or remove any bones from the fish. Set aside the remaining stock. Reserve one fish fillet for garnishing.
  2. In a mortar, pound the prawns or fish until well mashed. Set aside. A food processor can be used instead of the mortar.
  3. In a mortar, pound the dried chillies, galingale, garlic and shallots until blended well. This creates the spice paste.
  4. In a pot, boil the reserved stock, prawns or fish, spice paste and papaya together. Simmer until thoroughly cooked. To add flavor, use tamarind juice, lime juice, palm sugar and salt. When serving, garnish with chillies and place a fish fillet on top.
  5. Note: Lime juice is a substitute for tamarind juice. However, the soup will be slightly clearer.

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