Comments on: Papaya Fish Soup

By: herminogilda biascan

herminogilda biascan — Fri, 17 May 2013 03:31:51 +0000

Papaya fish soup is yummy…the two boys likes it…

By: Kate

Kate — Thu, 09 May 2013 22:15:48 +0000

The Papaya Fish Soup I made and it really helped increase milk production when I breast fed my son for 1 year was made with the following ingredients:

Green Papaya (unripened)
Grass Carp tail
Peanuts
Ginger
Salt

I seared the fish tail in a pan first and added it last to the mixture and boiled on low for about an hour.

By: tabin

tabin — Thu, 06 Dec 2012 15:21:10 +0000

papaya is a fruit rich in papain which is anti-inflammatory and is good for the skin. it cleanses the skin and keeps it young because itis rich in antioxidants as well. a hearty soup for a healthy body. bravo!

By: The Chinese Soup Lady & Chinese Soup Recipes » Blog Archive » Green Papaya, Fish & Dried Octopus Soup

Thu, 18 Oct 2012 00:54:29 +0000

[...] Papaya Fish Soup The soup is a very rich, milky broth (No Ratings Yet) Loading … [...]

By: LadyTong

LadyTong — Mon, 17 Sep 2012 22:33:05 +0000

Dear Kama, yes! Absolutely! The heads have lots of collagen and good stuff that melt into the soup, so definitely keep it! Lisa

By: Kaman

Kaman — Wed, 05 Sep 2012 10:08:55 +0000

For the fish, did you keep the fish heads for the soup?

By: Grace

Grace — Mon, 03 Sep 2012 20:21:28 +0000

Thank you so much for your recipe!! There are so many soups that my mom used to make and I don’t know how. Thank you so much for helping me keeping the heritage going. I am sure now I will remember to teach my little girl!

By: alice

alice — Mon, 28 May 2012 04:59:48 +0000

more than two chinese drs told me women in their first trimester aren’t suppposed to eat papaya becuase it contracts uterus?

By: LadyTong

LadyTong — Wed, 18 Jan 2012 01:45:40 +0000

Dear Ken, it is slightly cooling, but I wouldn’t say it’s risky cooling. For most of these soups (ie: confinement ones) and ones made with fish, I would highly recommend using ginger in the soup as well. A few slices of ginger should bring the yang back and reduce the cooling and even make it heaty depending on how much you add. In terms of preparation, what usually happens is you fry the fish in ginger first in a pan before adding it to the soup. Simply throw in the same ginger you fried into the soup to boil out. Hope this helps and let me know if you have any more questions. Thanks, Lisa

By: Ken

Ken — Sun, 11 Dec 2011 16:28:14 +0000

When i bought the green papaya, the hawker advised caution on drink the soup too often. The reason being if cooked with the right ingredients, it will lead to high milk production. Conversely, it could lead to cough because green papaya is “cooling”.

Could you advise if additional “yang” ingredients need to be added?
Thanks.