Savory Papaya Soup with Coconut

Ingredients

• 1 small papaya (about 300 g, not fully ripe)
• 3 cloves garlic
• 1 onion
• 2 tsp freshly grated ginger
• 2 tbsp oil
• 400 ml chicken broth (homemade or instant)
• 250 ml unsweetened coconut milk (canned)
• 2 tbsp coconut flakes
• 1 tsp Cornstarch
• Salt
• black pepper (ground)
• 1 tsp lemon juice

Instructions

1. 1.

   Peel, halve, and core the papaya; set aside about ¼ for garnish. Dice the remaining papaya into ~1 cm cubes. Peel the garlic and slice very thinly. Peel the onion and finely dice it.

2. 2.

   Heat oil in a pot, fry the garlic slices until golden brown, being careful not to burn them, then remove and blot on kitchen paper. Sauté onions and ginger in the garlic-infused oil until translucent; add papaya cubes and cook for 1 minute. Pour in chicken broth, bring to a boil, then simmer gently for 30 minutes.

3. 3.

   Blend the soup, stir in coconut milk, and let it simmer for another 15 minutes. Slice the remaining papaya into fine strips. Toast coconut flakes in a dry pan until lightly browned. Whisk cornstarch with a little cold water until smooth. Add this slurry to the hot soup to thicken, seasoning with salt, pepper, and lemon juice.

4. 4.

   Serve the soup in bowls, garnished with papaya strips, garlic slices, and toasted coconut flakes, either warm or chilled.