Thursday, April 14, 2011

木瓜椰奶雞湯/Red Papaya Coconut Chicken Soup

This Red Papaya Coconut Chicken Soup is a very well known Chinese beauty soup.  It's so refreshing and delicious!  This soup has a tropical taste and natural sweetness from the papaya coconut milk and it makes a great appetizer before a big meal.  This soup is easy to make and the same as other slow cooked Chinese soups.  It can be stored at room temperature for up to 3 days.  Just make sure to boil it for a few minutes before eating or every 24 hour period.


Ingredients:

  • 2 red papaya 
  • About 1 lb chicken (I use a whole chicken)
  • 8 oz pork back bone
  • 1 can of coconut milk
  • 1 oz sliced ginger
  • 1 tbsp salt
  • 2.5 liter water (about half of a large soup pot)

Directions:

  1. Take off the skin and fat from the chicken.  Peel the skin from the papaya, take out the seeds, and cut the papaya into medium sized cubes.
  2. In a large soup pot, add papaya, chicken, pork back bones, ginger, coconut milk and water. Bring to a boil.  Reduce the heat to the lowest, use a soup strainer to strain all the dark bubbles on top of the water.  Cook for 3 hours, add salt.  Now enjoy your soup!