Papaya Soup

A Classic Cantonese Soup. 

For those of us who are dummies in the kitchen, this dumb-ed down version is simple but still just as yummy.

Ingredients

2 pounds papaya
2 pieces of Chicken Breasts or Pig Tendon Meat (aka 豬腱肉 - a Cantonese Soup Staple)
A handful of raw peanuts

Instructions

1. heat a pot of water enough to cover the meat
2. wash and soak peanuts for 15 mins
3. wash meat
4. scoop all the seeds from the papaya and peel away the skin
5. cut the papaya into chunks
6. when the water boils, throw the meat into the pot and remove it when the water reboils
7. dump all the ingredients into a new pot of cold water which covers everything approx 1~2 inches
8. cook on medium heat for about 1.5 hours but no more than 2 hours, or until the soup turn it's standard orangy colour, then it's ready.

Soup Tips:

• if you find the water boiling away too quickly before the soup is ready, you can turn the heat lower or add more water to adjust as necessary
• never cook the soup for more than 2 hours
• in the case of leftovers, only reboil the portion you are going to drink, never reboil the original pot
• I usually never keep soup more than 3 days if i can't finish it, use your discretion