Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A clear, gingery Filipino chicken soup with green papaya.
Equipment: Large saucepan or casserole
Measures and names
Ingredients
- 1 tbsp coconut oil or vegetable oil
- 1 onion, sliced
- 5 cm root ginger, peeled and cut into matchsticks
- 4 garlic cloves, crushed
- 1 kg chicken thighs and drumsticks, bone in, skin on
- 3 tbsp fish sauce (patis)
- 1.2 litres chicken stock or water
- 400 g green papaya or chayote, peeled and cut into wedges
- 100 g spinach or chilli leaves
- Black pepper, to taste
Method
- Heat the oil in a large pan over a medium heat. Cook the onion, ginger and garlic for 3 to 4 minutes, until fragrant.
- Add the chicken pieces and brown lightly for 5 minutes, turning once.
- Pour in the fish sauce and stock. Bring to a simmer, cover, and cook gently for 25 minutes.
- Add the papaya and simmer for a further 8 to 10 minutes, until tender and the chicken is cooked through.
- Stir through the spinach until just wilted, season with black pepper, and serve in deep bowls.
Swaps and tips
Green papaya is traditional; chayote, marrow or courgette all work well. Bone in chicken gives the best broth, but thighs off the bone are quicker. The soup keeps in the fridge for 3 days and tastes even better the next day.
Add carbs for the family (optional)
For the family, serve with steamed rice alongside. Keep the on-plan bowl as the soup on its own, or add cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 7 g | 2 g | 23 g | 386 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
