FISH SHRIMP AND GREEN PAPAYA SOUP

When it comes to a meal that is both nourishing and flavorful, this Fish, Shrimp, and Green Papaya Soup is a standout. Inspired by the healing power of whole foods, this dish is not only delicious but also packed with anti-inflammatory ingredients and digestive support. Whether you’re looking for a warming soup on a chilly day or a light, healthy meal any time of the year, this recipe has you covered.

I first discovered the wonders of green papaya while exploring recipes that combine tropical flavors with a nutrient-dense profile. Green papaya, often underrated, is a powerhouse of enzymes that aid digestion and a subtle sweetness that perfectly balances the savory depth of fish and shrimp.

The addition of turmeric and ginger brings a gentle warmth and anti-inflammatory benefits, making this dish as good for your body as it is for your taste buds. Kale adds a vibrant touch of green while boosting the soup’s nutrient profile, and bay leaves provide an aromatic undertone that ties everything together beautifully.

This recipe is also flexible—feel free to use your favorite white fish, like cod, haddock, or orange roughy, and adjust the seasoning to your liking.

Green papaya is the star ingredient in this dish, known for its digestive enzymes and subtle sweetness.

This soup is incredibly versatile, experiment with different types of fish or even add a splash of coconut milk for a creamy variation. The combination of ginger and turmeric makes this dish a great choice for those looking to support their immune system and reduce inflammation.

Why You Will Love This Recipe

1. Nourishing and Comforting: This soup is packed with healthy proteins, vibrant greens, and digestion-boosting papaya, making it a complete meal that satisfies without being heavy.
2. Anti-Inflammatory Power: With turmeric, ginger, and kale, this dish supports your body’s natural defenses against inflammation.
3. Easy to Make: Despite its complexity of flavor, this recipe is surprisingly simple and uses common techniques that even beginner cooks can master.
4. Customizable: Whether you prefer cod, haddock, or even catfish, you can adapt the fish to your preference. You can also add a splash of coconut milk for a creamier texture.
5. Delicious and Versatile: This soup has a beautiful balance of flavors—savory, slightly sweet, and aromatic. It’s perfect for a light lunch, an elegant dinner, or even meal prep for the week.

Instructions

Step 1: Preparing the Base
Start by heating 2 tablespoons of avocado oil in a deep pot over medium heat. Once the oil is warm but not smoking, add the finely chopped onion, minced garlic, turmeric powder, and ginger. Stir frequently for about 1–2 minutes, allowing the onion to soften and become translucent. The aroma of the ginger and turmeric will begin to bloom, creating a flavorful foundation for the soup.

Step 2: Adding the Papaya and Spices
Next, add the peeled and cubed green papaya to the pot, along with the bay leaves. Stir everything to coat the papaya in the aromatic mixture. Pour in enough cold water to completely submerge the papaya (approximately 6 cups). Increase the heat slightly and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes. The papaya should become fork-tender but not mushy by the end of this step.

Step 3: Cooking the Fish
Carefully add the fish to the simmering pot. If your fish is cut into smaller pieces, be sure to lay them in gently to avoid breaking them apart. Cover the pot again and let the fish cook for 10–15 minutes, or until it flakes easily with a fork. The gentle heat ensures the fish stays tender and moist.

Step 4: Adding the Shrimp
Once the fish is cooked, add the shrimp to the pot. Shrimp cooks very quickly, so this step only takes about 2–3 minutes. You’ll know the shrimp is ready when it turns pink and opaque. At this point, avoid stirring the soup, as the fish and shrimp are delicate and can break apart easily.

Step 5: Final Touches
Turn off the heat and remove the bay leaves. Taste the soup and adjust the seasoning if needed, adding a touch more sea salt or a sprinkle of kelp powder for extra minerals. Stir in the chopped kale while the soup is still hot; the residual heat will wilt the kale perfectly without overcooking it.

Step 6: Garnishing and Serving
Ladle the soup into bowls and garnish each serving with a sprinkle of fresh spring onion greens and parsley. The fresh herbs not only add a pop of color but also elevate the flavors of the dish. Serve the soup warm and enjoy!

FISH SHRIMP AND GREEN PAPAYA SOUP

Course: SOUPS AND SALADSCuisine: Asian, Thai, PhilippinesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

206

kcal

This Fish, Shrimp, and Green Papaya Soup is a nutrient-packed dish designed to support your health and wellness. Loaded with anti-inflammatory ingredients like turmeric and ginger, it helps soothe the body and promote healing. Green papaya adds digestive enzymes to aid gut health, while kale boosts the soup’s vitamin and mineral content. The combination of fish and shrimp provides lean, high-quality protein and essential omega-3 fatty acids. This soup is a perfect blend of flavor and nutrition, making it an ideal choice for a comforting and wholesome meal.

Ingredients

• 6–7 oz wild shrimp (30-50 count), raw, tails off, deveined

• 6–7 oz fish of your choice (e.g., cod, haddock, catfish, or orange roughy)

• 1 medium-sized green papaya, peeled and cut into 1” cubes

• 1 bunch kale, roughly chopped

• 4–5 cloves garlic, minced

• 1” piece of ginger, finely chopped

• 1 medium onion, finely chopped

• ½ tsp turmeric powder

• 2 tbsp avocado oil

• ¼ tsp kelp powder (optional, for added minerals)

• 2–3 bay leaves

• 6 cups cold water

• 1 tsp spring onion greens (to garnish)

• 1 tsp fresh parsley (to garnish)

Directions

• In a deep pot, heat the avocado oil over medium heat.
• Add the onion, garlic, turmeric, and ginger, and sauté for 1–2 minutes until the onion becomes translucent and fragrant.
• Stir in the papaya cubes and bay leaves, then add enough water to cover all ingredients. Cover the pot and let it simmer for 15–20 minutes, or until the papaya is fork-tender.
• Gently add the fish pieces to the pot and simmer for 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.
• Add the shrimp and simmer for an additional 2–3 minutes. At this point, avoid stirring the soup to keep the fish and shrimp intact.
• Check to ensure the shrimp is fully cooked, then remove the pot from heat.
• Serve the soup warm, topped with spring onion greens and fresh parsley for a burst of color and flavor.

Notes

• Fish Options: Cod, haddock, catfish, or orange roughy work well in this recipe, but feel free to use any mild white fish you enjoy.
• Green Papaya Substitute: If green papaya isn’t available, you can use chayote squash or unripe butternut squash for a similar texture.
• Shrimp: For the best flavor and texture, use fresh wild shrimp if possible, but frozen shrimp can be used if thawed properly.
• Kale: You can replace kale with spinach or another leafy green for a slightly different taste and texture.
• Extra Creaminess: Add a splash of coconut milk after simmering for a richer, creamier soup.
• Avoid Over-Stirring: Once the fish and shrimp are added, stir gently or not at all to avoid breaking them apart.
• Make It Ahead: This soup tastes even better the next day as the flavors continue to meld.