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PAPAYA CORN SOUP

barley bowl photo

INGREDIENTS

SERVES 2, MAKES 1400 ml

Soup Base

  • 3 cups peeled & chopped green papaya (approximately 1 small green papaya)
  • ½ small green chili, chopped
  • 2 teaspoons coriander seeds
  • 1 teaspoon chopped ginger
  • 1½ tablespoons chopped lemongrass stalks
  • 2 ¼ cups water
  • 1½ tablespoon lemon juice
  • 2 teaspoons rock salt
  • 1 cup coconut milk

Topping

  • ¼ cup corn, boiled
  • ¼ cup chopped coriander

PRE-PREPARATION:-

Prepare coconut milk.

barley bowl Photo2

METHOD:-

  1. Steam the papaya until it is soft.
  2. Meanwhile, take a shallow pan and dry roast the green chili, coriander seeds, ginger and lemongrass together. Add ¼ cup water and let them cook together for 2-3 minutes, till the flavors are soaked in.
  3. Place this spice mixture in a blender along with the steamed papaya, 2 cups water, lemon juice and salt. Blend until absolutely smooth.
  4. Right before serving, add coconut milk to the soup. Stir well.
  5. Top with corn and coriander and serve (Do not re-heat before serving).

Tips

The papaya used is not the soft, ripe and orangey one, but the unripe green papaya, which is firm, green on the outside and white on the inside.