Soups
Green Papaya, Octopus and Black Bean Pork Shin Soup
Traditionally used to support breast-milk supply and gentle digestion after childbirth
Why people make this soup
Across southern China, green papaya soup is the classic thing a family cooks for a new mother in the weeks after birth. Bro Niu points out that unripe, pale-fleshed papaya is especially valued here: it is rich in natural enzymes that help break down protein, so the soup sits easily on a tired postpartum stomach, and in tradition it is associated with encouraging milk to come in. Paired with dried octopus, black soybeans and a little pork shin, it makes a light, nourishing pot rather than a heavy greasy one.
Who it suits / who should be cautious
- New mothers in the postpartum period who want to support milk supply and gentle digestion
- Suitable for the whole family, and traditionally regarded as kind to people with a sensitive or chronically inflamed stomach
- Pregnant women should NOT drink papaya soup — green papaya is traditionally avoided in pregnancy; Bro Niu suggests substituting lotus root if a pregnant person wants something similar
Why these ingredients (the food-therapy logic)
- Green papaya (mu gua): contains protein-digesting and curd-related enzymes, traditionally said to aid protein digestion and support milk flow in nursing mothers.
- Dried octopus (zhang yu): a savory seafood base traditionally used in Cantonese tonic soups to nourish blood and add depth.
- Black soybeans (hei dou): traditionally associated with supporting the kidneys and spleen.
- Red dates / dried figs (hong zao / wu hua guo): add natural sweetness and are traditionally used to nourish blood and qi.
- Pork shin (zhu zhan): lean meat that gives a clean, light stock.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green papaya | 1 whole | Peeled, seeded, cut into chunks |
| Dried octopus | ~75 g (2 taels) | Rinsed |
| Black soybeans | ~38 g (1 tael) | Soaked and rinsed |
| Red dates | 6 | Or 4 dried figs instead |
| Pork shin | 1 piece | Blanched first |
Method
- Peel and seed the green papaya; cut into chunks.
- Blanch the pork shin in boiling water, then drain.
- Rinse and soak the remaining ingredients.
- Put everything in a pot with 8 bowls of water.
- Simmer about 2 hours until reduced to 3–4 bowls. Serve.
Bro Niu’s tips
The whole family can enjoy this soup, and it is traditionally regarded as helpful for those with a chronically sensitive stomach. One caution worth repeating: pregnant women should not drink papaya soup.
Community questions answered (selected)
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Q (Candy): I had a cesarean birth — can I drink this soup, since I want to breastfeed? Bro Niu: Yes, you can drink it after birth; it is traditionally used to support milk supply. But avoid papaya during pregnancy — you can use lotus root instead during that time.
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Q (Venus): My baby is 15 days old. My milk was plentiful, then because of jaundice phototherapy I skipped a full day and night of nursing/pumping, and now my supply has dropped. What can I do? Bro Niu: Milk supply depends on nursing or pumping on schedule, otherwise it falls off. To help build it back, try simmering 1 green papaya, 1 tael dried octopus, 4 dried figs and 2 taels peanuts with pork shin for about 1.5 hours, three batches in a row.
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Q (Joyce): My baby is 18 days old and breastfed; he hiccups often after feeding and burping, and wakes startled and crying soon after falling asleep, day and night. Any food-therapy ideas? Bro Niu: The hiccups may come from feeding too fast or from tension — crying while feeding makes the baby swallow too much air. Settle the baby first, talk softly to him so his mood is calm, then feed slowly. This often helps.
Published October 25, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
