Green Papaya, Peanut, Moth Bean and Shiitake Soup

Why people make this soup

Breastfeeding mothers in Cantonese-speaking communities have long turned to papaya soup when milk supply is the concern. Green, unripe papaya is especially valued here — it differs from ripe red-fleshed papaya in several practical ways. The green variety is higher in proteolytic enzymes, vitamin C and complex carbohydrates, and lower in sugar — which makes it very suitable for nursing mothers trying to avoid blood sugar spikes. Its fibre content is also notable, supporting good digestion and gut health during the demanding postpartum period. Beyond lactation, green papaya is associated with anti-inflammatory properties, supporting the joints and the cardiovascular system. This particular version of the soup is completely plant-based — no meat — which makes it one of the few easy catalactagogue soups for vegetarian mothers. The combination of peanuts, moth beans and cashews provides good protein and a satisfying, creamy depth that the soup would otherwise lack without meat.

Method

1. Peel the green papaya, remove seeds, and cut into generous chunks.
2. Soak and rinse the peanuts and moth beans separately.
3. Soak the shiitake mushrooms until soft; remove and discard the stems.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil, then reduce heat and simmer for 1.5 hours until you have approximately 4 bowls.
6. Serve warm; eat the cooked ingredients along with the soup.

Nourilo’s Tips

This soup is particularly well suited for vegetarian breastfeeding mothers and is also excellent as a general family soup for the whole household. The green papaya keeps the sugar content lower than if ripe papaya were used, making it more appropriate for those watching their intake. Children and elderly family members can also enjoy it freely. The key reminder: pregnant women must not use papaya in any form in this soup — it is for after delivery only.