Hearty Papaya Soup with Toasted Coconut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 6.99 g | (7 %) | ||
| Fat | 48.28 g | (42 %) | ||
| Carbohydrates | 61.19 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.55 g | (29 %) |
| Vitamin A | 371.17 mg | (46,396 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.76 mg | (31 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 179.38 μg | (60 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 249.31 mg | (262 %) | ||
| Potassium | 1,182.55 mg | (30 %) | ||
| Calcium | 124.13 mg | (12 %) | ||
| Magnesium | 138.45 mg | (46 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.35 mg | (17 %) | ||
| Saturated fatty acids | 31.41 g | |||
| Cholesterol | 4.23 mg |
Ingredients
- Ingredients
- 1 small Papaya (300 grams, not quite ripe)
- 3 garlic cloves
- 1 onion
- 2 tsps freshly grated ginger
- 2 Tbsps vegetable oil
- 400 milliliters Chicken broth (homemade or instant)
- 250 milliliters Coconut milk (unsweetened, canned)
- 2 Tbsps Coconut flakes
- 1 tsp cornstarch
- salt
- freshly ground peppers
- 1 tsp lemon juice
Preparation steps
Peel the papaya, cut in half and remove the seeds. Set about 1/4 of the papaya aside for garnish, cut the remaining papaya in about 1 cm (approximately 3/8-inch) cubes. Peel garlic and cut into very thin slices. Peel onion and chop finely.
Heat the oil in a pan, add the garlic slices and cook, stirring until browned. REmove with a slotted spoon and drain on paper towels. Add the onions and ginger to the pan and saute until the onion is translucent. Add the diced papaya and sauté 1 minute. Pour in the chicken broth and bring to a boil. Reduce to a simmer, cover and simmer over low heat for 30 minutes. Working in batches if necessary, puree the soup in a blender. Return the soup to the saucepan, add the coconut milk and simmer, stirring occasionally for 15 minutes. Cut the remaining papaya into fine strips. Toast the coconut in a dry skillet until golden brown. In a small bowl, stir the cornstarch with a little cold water until smooth. Stir into the boiling soup and cook, stirring until lighlty thickened, about 1 minute. Season with salt, pepper and lemon juice.
Pour the soup in bowls and serve garnished with cold or hot papaya strips, garlic slices and coconut flakes.
