Soups
Green Papaya, Peanut, Moth Bean and Shiitake Soup
Traditionally used to support breast milk production and nourish the stomach after childbirth
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.
Who it suits / who should be cautious
- Ideal for vegetarian breastfeeding mothers seeking to support milk supply.
- Also suitable for the whole family as a nourishing everyday soup.
- Children and the elderly can enjoy it.
- Pregnant women must avoid this soup — papaya at any stage of ripeness is traditionally contraindicated in pregnancy as the enzymes may stimulate the uterus.
Why these ingredients (the food-therapy logic)
- Green papaya (qing mu gua): Rich in proteolytic enzymes, vitamin C and dietary fibre; lower in sugar than ripe papaya. Traditionally one of the premier catalactagogue (milk-producing) foods in Cantonese cuisine. Also associated with digestive support and anti-inflammatory properties.
- Peanuts (hua sheng): A classic galactagogue ingredient in Chinese food therapy; provides protein and healthy fats; nourishing and satisfying.
- Moth beans / eye beans (mei dou): Gentle on the stomach; a good source of plant protein and fibre; considered relatively neutral in temperature and safe across constitutions.
- Cashews (yao guo): Add richness and protein; gentle and nourishing.
- Dried shiitake mushrooms (dong gu): Strengthen the stomach and immune function; add deep umami flavour.
- Honey dates (mi zao): Naturally sweet; nourish qi and provide a pleasant, round sweetness to the soup without added sugar.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green papaya | 1 medium | Peel, remove seeds, cut into chunks |
| Peanuts | ~37 g (1 liang) | Soak and rinse |
| Moth beans (mei dou) | ~37 g (1 liang) | Soak and rinse |
| Cashew nuts | ~37 g (1 liang) | Rinse |
| Dried shiitake mushrooms | 4 pieces | Soak until soft, remove stems |
| Honey dates (mi zao) | 2 pieces |
Method
- Peel the green papaya, remove seeds, and cut into generous chunks.
- Soak and rinse the peanuts and moth beans separately.
- Soak the shiitake mushrooms until soft; remove and discard the stems.
- Place all ingredients into a pot with 8 bowls of water.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until you have approximately 4 bowls.
- Serve warm; eat the cooked ingredients along with the soup.
Bro Niu’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.
Community questions answered (selected)
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Q (Fan): 45 days after a caesarean, lochia (postpartum discharge) has not yet cleared — what soup can help? Bro Niu: Discharge that has not cleared after 45 days suggests the uterus has not fully recovered and there may be some inflammation. Please see a doctor as soon as possible. As a food-therapy complement, you can use yi mu cao (motherwort herb), shan zha (hawthorn), red sugar and ginger, simmered together for 3 days running — but see a doctor first.
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Q (ryella): I am 31 weeks pregnant. When is the right time to start “clearing fetal toxins”? Bro Niu: The best time to start is from the 6th month of pregnancy, using bai lian xu (white lotus stamen) and mi zao (honey dates) as a tea, 2 servings per week for 2 months. If you are around 8 months, you can have a small bowl of black sesame paste every other day — it helps clear fetal heat and nourishes skin.
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Q (Mrs Chan): 32 weeks pregnant — what soup helps with dampness and water retention? What can clear fetal toxins? Bro Niu: At 32 weeks, use chi xiao dou and bian dou (each 1 liang), fu ling (5 qian), and dried figs (3 pieces) cooked with winter melon — helps with fluid retention. For fetal heat, black sesame paste every other day works well.
Published June 3, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
