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Papaya And Pork Soup

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1 litre (35 fl oz/4 cups) stock or water
4 pork chops, each weighing about 85 g (3 oz)
1 small unripe green papaya, peeled and cut into small cubes
2 tablespoons fish sauce
Salt and freshly ground black pepper
1 tablespoon chopped spring onions
Coriander sprigs, to garnish


Serves: 4


Bring stock or water to the boil in a wok or pan and add the pork. Bring back to boil and skim off the scum, then reduce heat, cover and simmer gently for 25-30 minutes.

Add the papaya cubes and fish sauce, bring back to boil and cook the soup for a further 5 minutes.

To serve, place salt, pepper and the chopped spring onions in a tureen. Pour the boiling soup with its content over it, garnish with coriander sprigs and serve at once. The meat should be so tender that one can easily tear it apart into small pieces for eating.

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