This is a delicious and an authentic Filipino soup of chicken and green papaya cooked in tender coconut juice. It is slightly on the sweeter side, but is extremely flavourful and filling. The lemon grass gives this soup a bit of a citrus aroma which is very refreshing. This soup is just perfect to warm up on a wintry night.
This chicken soup is traditionally prepared inside a bamboo tube or is simmered gently on a low flame. But I pressure cooked it to save time. This dish also calls for fresh chilli leaves, but in the absence of it, I used few coriander leaves. Spinach leaves also works fine. It is a wholesome meal in itself that can be enjoyed as a light dinner.
- 250 gms chicken on bones, curry cut
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 1/2 of a small green papaya, diced
- 1 1/2 cups fresh coconut juice
- 1/2 cup fresh coconut flesh / fresh coconut, grated
- 1 1/2 cups water / stock
- salt and pepper to taste
- 2 stalks lemon grass (only the white part)
- fresh green/red chilies & coriander leaves to garnish
Heat oil in a pan and saute the onion, ginger and garlic till slightly translucent. Add the chicken and continue to fry till light brown.
Add the coconut juice, coconut flesh, green papaya, 1 1/2 cups water, lemon grass, salt and pepper. Pressure cook for 3 whistles. Serve hot garnished with green chilies and coriander leaves.