Chicken soup sounds good but with the addition of fresh ginger, chicken soup stands out. Add some papaya and this tangy soup is elevated to ambrosial status.
If you have papayas, make this soup and inspire smiles at the table.
Adapted from: Southeastasianfood.about.com
Ginger Chicken and Papaya Soup Serves 4
2 pounds boneless, skinless chicken breast
1 teaspoon of chicken bouillon granules OR salt
½ teaspoon white pepper
1 tablespoon lime juice
2 tablespoons of chicken fat or butter
¾ cup onion, chopped finely
2 cloves garlic, minced
2 tablespoon minced fresh ginger
2 cups of water
1 cup of chicken broth
1 pound (about) firm papaya, peeled, seeded and cubed into 1 inch pieces.
- Dry and cut the chicken into bite-size pieces
- Season all sides with the granules or salt plus pepper and lime juice
- Set aside
- In a heavy skillet heat the fat on medium high heat
- When the fat is hot, add the onion and garlic
- Fry, stirring all the while, until onion just begins to brown
- Add the chicken and minced ginger
- Stir and fry only until chicken is white
- Put the skillet contents into a saucepan and add 3 cups of water
- Bring to boiling, cover and lower the heat
- Simmer until chicken is tender, about 15 minutes
- Add the firm, diced papaya and simmer 5 minutes
- Taste for seasoning and serve hot
Starting a meal with a bowl of soup is a good idea. For one thing, it can prevent overeating and is rich in nutrients.
This ginger chicken and papaya soup could even be the whole meal along with a green salad and some bread.