Green Papaya, Octopus and Black Bean Pork Shin Soup

Why people make this soup

Across southern China, green papaya soup is the classic thing a family cooks for a new mother in the weeks after birth. Nourilo points out that unripe, pale-fleshed papaya is especially valued here: it is rich in natural enzymes that help break down protein, so the soup sits easily on a tired postpartum stomach, and in tradition it is associated with encouraging milk to come in. Paired with dried octopus, black soybeans and a little pork shin, it makes a light, nourishing pot rather than a heavy greasy one.

Method

1. Peel and seed the green papaya; cut into chunks.
2. Blanch the pork shin in boiling water, then drain.
3. Rinse and soak the remaining ingredients.
4. Put everything in a pot with 2.4 L of water.
5. Simmer about 2 hours until reduced to 0.9–1.2 L. Serve.

Nourilo’s Tips

The whole family can enjoy this soup, and it is traditionally regarded as helpful for those with a chronically sensitive stomach. One caution worth repeating: pregnant women should not drink papaya soup.