Green Papaya, Moth Bean, Peanut and Fig Soup

Why people make this soup

Breastfeeding is widely recognized to benefit both baby and mother — boosting the infant’s immune response, deepening the mother-child bond, and reducing the risk of postnatal depression. Yet many new mothers find their milk supply falls short, often due to insufficient infant suckling, exhaustion, or stress and anxiety. In Cantonese food therapy, green (unripe) papaya has long been the go-to ingredient for encouraging milk production, as its naturally occurring enzymes are thought to support mammary gland activity. Paired with moth beans, peanuts, and dried figs — all traditionally used to nourish and enrich milk — this gentle, pleasant-tasting soup is a warm, practical gift for new mothers.

Method

1. Peel and seed the green papaya; cut the flesh into bite-sized chunks.
2. Rinse the moth beans and peanuts; soak in cold water for 20 minutes, then drain.
3. Rinse and halve the dried figs.
4. Blanch the lean pork in boiling water for 1–2 minutes; drain and rinse.
5. Add all ingredients to a pot with 2.7 L of water. Bring to a boil, then reduce to a gentle simmer.
6. Cook for 1.5 hours until the liquid reduces to 1.2–1.5 L.
7. Drink the soup and eat the ingredients; best served warm.

Nourilo’s Tips

Green papaya contains roughly twice the enzyme concentration of ripe papaya, making it more effective for this purpose. Because the enzymes also help break down proteins from food, the soup is lighter on the digestive system than it might look. Suitable for the wider family — just keep it away from pregnant women. The moth beans and peanuts give the soup a pleasant natural sweetness.