Green Papaya, Dried Fig & Pork Rib Soup

Why people make this soup

Green papaya is a beloved ingredient in Chinese and Southeast Asian cooking — not just for its subtle flavour, but for the digestive enzymes and phytonutrients it contains. Unlike ripe papaya, the unripe green version has a firmer texture that holds up well in slow-simmered soups. Dried figs complement it beautifully: they are sweet and nourishing, and are traditionally associated with supporting the gut, encouraging milk flow in new mothers, and clearing waste from the body. Together in this soup, they make a gentle but genuinely nourishing broth that is suitable for most of the family, from children to the elderly.

Method

1. Peel the green papaya, remove all seeds, wash and cut into chunks.
2. Rinse the dried figs.
3. Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse away any foam.
4. Combine all ingredients with 2.1 L of water in a large pot.
5. Bring to a boil, then reduce heat and simmer for 1.5 hours until reduced to about 1.2 L.
6. Serve warm. Suitable for the whole family.

Nourilo’s Tips

This is a family-friendly soup that old and young can enjoy together. If you buy a green papaya and find it has no seeds and the flesh is white inside, that just means it was harvested very young — it is still perfectly good to use. The natural latex of green papaya actually helps protect the stomach and intestinal lining, and supports milk production. If you want to add more flavour, a few small fresh saltwater fish can be simmered in the soup as well. Remember: this soup is not for pregnant women.