My mother-in-law made this soup one day and it was so simply brilliant, that I tried it myself. I am a fan of boiled peanuts and papaya is a neutrally healthy fruit to add to soups. You can use either unripe red papayas or green papayas. The red papayas are definitely sweeter, but you need to use the unripe ones so they don’t disintegrate too badly in the soup. The green papayas aren’t as sweet, but have a lingering sweet taste that’s quite delicious in itself. I loaded in the peanuts and eat them as a meal – yum!
Soup Name: Papaya and Peanuts in Pork Broth
Traditional Chinese Name: 木瓜花生豬骨湯 (mù gua huā shēng zhū gǔ tāng)
- 100g raw [url href=”http://www.thechinesesouplady.com/peanuts/”]peanuts[/url]
- 2 raw [url href=”http://www.thechinesesouplady.com/papaya/”]green papayas[/url]
- 1 pound of fresh [url href=”http://www.thechinesesouplady.com/pork-shank/”]pork shank[/url]
- 10 large [url href=”http://www.thechinesesouplady.com/large-dried-dates/”]dried dates[/url]
- 2 L of water
- Start boiling your soup water in a large pot (thermal ideal)
- In a smaller pot, bring enough water to cover the pork shank to a boil and blanch the pork for 5 minutes in the boiling water, remove when done
- Cut the papayas into large cubes
- When your soup water boils, add all the ingredients together
- Boil on medium heat for 30 minutes (ensuring a constant boil)
- Reduce heat to a low boil for another 1 hour (or place into thermal pot)
- Serve and enjoy!