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.
- 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)
- 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.
- 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!