Hearty Papaya Soup with Toasted Coconut

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.