Spicy and Sour Green Papaya Soup

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Spicy and Sour Green Papaya Soup

 

15 ounces prawns or fish fillets

3 cups water

4 1/2 ounces straw mushrooms

1/2 cup green papaya, peeled and cut into medium size pieces

3 dried chillies, soaked until soft

2 teaspoons galingale, finely chopped, optional

2 teaspoons garlic, finely chopped

2 teaspoons shallots, finely chopped

4 tablespoons tamarind juice

2 tablespoons lime juice, optional

1 tablespoon palm sugar, chopped

1 teaspoon salt

 

Simmer the prawns or fish fillets in 3 cups of water until thoroughly cooked.

Let cool, then peel the prawns or remove any bones from the fish. Set aside the

remaining stock. Reserve one fish fillet for garnishing. In a mortar, pound the

prawns or fish until well mashed. Set aside. A food processor can be used

instead of the mortar. In a mortar, pound the dried chillies, galingale, garlic

and shallots until blended well. This creates the spice paste. In a pot, boil

the reserved stock, prawns or fish, spice paste and papaya together. Simmer

until thoroughly cooked. To add flavor, use tamarind juice, lime juice, palm

sugar and salt. When serving, garnish with chillies and place a fish fillet on

top. Note: Lime juice is a substitute for tamarind juice. However, the soup will

be slightly clearer.

 

 

 

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