Almond Milk, Snow Fungus and Papaya Sweet Soup

Why people make this sweet soup

Papaya is rich in papain (a digestive enzyme), beta-carotene, vitamin C and natural sugars. In traditional food therapy it is associated with supporting healthy digestion, nourishing the skin, easing high blood pressure, kidney and bowel conditions. This gentle, naturally sweet dessert soup has been a staple of Cantonese food therapy for generations. Combined with the collagen-like gelatinous properties of snow fungus and the lung-moistening, skin-nourishing associations of almond, this becomes a soup that supports the skin from the inside out — warming, pleasant, and beautiful in colour.

Method

1. Soak the snow fungus in cold water for 30 minutes until fully expanded. Remove the hard base and tear into smaller pieces.
2. Peel and de-seed the papaya. Cut into large chunks.
3. Mix the almond powder with a little water to form a thin, smooth slurry; set aside.
4. Place the papaya and snow fungus in a pot with 2.1 L of water.
5. Bring to a boil, then simmer for 1 hour.
6. Stir in the almond powder slurry and rock sugar.
7. Simmer until the sugar dissolves completely, then serve warm or at room temperature.

Nourilo’s Tips

This sweet soup is suitable for the whole family. One gentle caution: papaya is rich in beta-carotene, and eating very large amounts over time can cause the skin to develop a mild yellowish tint — simply enjoy in moderation. More importantly, pregnant women should not eat papaya, as traditional food therapy notes that its juice may stimulate uterine contractions. If almond powder is not available, 38 g (38 g) of whole sweet and bitter apricot kernels can be used instead — simply add them with the other ingredients at the start.