Green Papaya, Snow Ear Fungus, Fig and Red Snapper Fish Soup

Why people make this soup

Many new mothers are eager to start boosting their milk supply from day one, but Nourilo gently points out that this enthusiasm can sometimes backfire. In the first two to three days after birth, a baby’s feeding is still light, and the milk ducts have not yet fully opened. Starting heavily nourishing or milk-stimulating soups too early can cause the milk to accumulate faster than it flows, leading to painful breast engorgement and blocked ducts. The advice from traditional Cantonese postpartum care is clear: start with lighter, clearer soups for the first couple of days, and then introduce soups like this one once things are flowing more comfortably.

When the time is right, green papaya is one of the most celebrated ingredients for supporting lactation in Chinese culinary tradition. It contains papain (an enzyme that has long been associated with milk production support) and also has a natural warming effect on the uterus that helps recovery from childbirth. Paired with protein-rich small sea fish, gelatinous snow ear fungus, and nourishing dried figs, this makes a clear, pleasant-tasting soup that is also helpful for those recovering from surgery or illness.