filipino

Chicken and Green Papaya Coconut Soup with Ginger

Name: Chicken and Green Papaya Coconut Soup with Ginger
Yield: 1 serving
Cuisine: filipino
Ingredients: 193 g chicken thigh, bone-in; 176 g green papaya, peeled and sliced; 105 g coconut milk; 395 g water; 53 g spinach; 11 g ginger, sliced; 7 g garlic, minced; 53 g onion, sliced; 11 g fish sauce; 7 g vegetable oil; 0.88 g ground black pepper

This simmered dish pairs chicken thigh, bone-in with green papaya, peeled and sliced, coconut milk and ginger, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

36 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

193g chicken thigh, bone-in 234 kcal
176g green papaya, peeled and sliced 88 kcal
105g coconut milk 207 kcal
395g water 0 kcal
53g spinach 12 kcal
11g ginger, sliced 9 kcal
7g garlic, minced 10 kcal
53g onion, sliced 21 kcal
11g fish sauce 4 kcal
7g vegetable oil 62 kcal
1g ground black pepper 2 kcal

Cooking instructions

gingergarliconionvegetable oil
In a pot over medium heat, warm oil and saute ginger, garlic, and onion for 2 minutes until aromatic.
chicken thigh
Add chicken and cook 3 to 4 minutes, turning, until lightly browned.
water
Pour in water and bring to a boil. Skim foam, then lower to a gentle simmer for 12 minutes.
green papaya
Add green papaya and simmer 8 to 10 minutes until tender.
coconut milkfish sauceground black pepper
Stir in coconut milk and simmer 3 minutes. Season with fish sauce and black pepper.
spinach
Add spinach just to wilt, about 30 seconds. Serve hot.