Tinolang Manok sa Papaya
A soul-soothing Filipino chicken soup featuring green papaya and malunggay leaves, perfect for rainy days.
Servings: 6 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 whole whole chicken, cut into serving pieces Buy pre-cut if preferred
- 1 medium green papaya, peeled, seeded, sliced in wedges
- 2 cups malunggay leaves Fresh is best, but supermarket leaves work fine
- 3 thumbs ginger, sliced thin Don’t worry if sizes are weird
- 1 medium onion, chopped
- 3 cloves garlic, smashed Garlic is usually not measured
- 6 cups water Add more if you like it soupy
- 2 tablespoons fish sauce (patis)
- to taste none salt and pepper Season to your preference
- optional none chili leaves and a couple of finger chilies For added heat
Instructions
Cooking Instructions
- Heat a big pot and add a bit of oil.
- Toss in the ginger, onions, and garlic; let them sizzle.
- Drop in the chicken pieces and flip them around.
- Pour in the fish sauce and mix well, then add water.
- Bring to a solid boil, skimming off any foam that rises.
- Lower the heat, cover, and let it simmer for about 20 minutes.
- Add in the papaya slices and simmer for another 10 minutes.
- Taste the broth and season with salt and pepper to your liking.
- Finally, stir in the malunggay leaves and let them wilt in the hot broth.
Notes
Use bone-in chicken, preferably with skin on for a richer broth. Don’t cut papaya too small to avoid it vanishing in the soup. You can substitute malunggay with spinach or chili leaves.