Green Papaya and Green Tea Soup

Why people make this soup

Gout comes from a disturbance in purine metabolism, and its flares can arrive and fade as quickly as a gust of wind — which is exactly how it got its Chinese name “wind pain.” Nourilo has shared this green papaya and green tea soup before, and several readers found it genuinely helpful, so he brings it back. The idea is simple: keep this as a calm, everyday drink to support your body while you manage gout, alongside the care your doctor gives.

Method

1. Deseed the green papaya. Leave the skin on, rinse well, and cut into chunks.
2. Put the papaya and green tea into a stewing vessel and pour in 900 ml of water.
3. Double-boil (steam over water) for half an hour, then it is ready to drink.

Nourilo’s Tips

The taste is a touch astringent, so you can eat some of the papaya flesh along with the soup. Look for a firm, unripe southern Chinese green papaya (available at Chinese or Asian grocers, or online) — its mucilage is what’s prized for gout, rather than the soft, sweet Hawaiian papaya usually eaten as fruit. Drinking it for about two weeks is the traditional course.