Green Papaya & Si Shen (Four-Herb) Soup

Why people make this soup

The firm green, unripe papaya is the one Nourilo reaches for when making soup, rather than the sweet ripe yellow variety. It carries about twice the fiber of ripe papaya, and its natural enzymes are traditionally said to help break down beans and meats. When your meals sit heavy and your stomach bloats easily, a pot of this is a comforting choice.

Method

1. Peel and deseed the green papaya, then cut into chunks.
2. Halve the figs; rinse and briefly soak the remaining herbs.
3. Add everything to 2.4 L of water and simmer about 1.5 hours, down to 1.2–1.5 L.

Nourilo’s Tips

You can add some meat to the pot for a richer, sweeter broth — the whole family can enjoy it. Remember: skip the papaya if you are pregnant, but it is a fine choice for nursing mothers.