Soups
Green Papaya, Peanut, Fig and Pork Bone Soup
Traditionally used to promote lactation, nourish the blood and support postpartum recovery
Why people make this soup
Green papaya has long held a special place in postpartum cooking across Southeast and East Asia. While ripe papaya is a popular everyday fruit, the unripe green version — with its firm, starchy flesh — is the one Chinese food therapists reach for when a new mother is trying to establish her milk supply. The papaya enzyme content is also thought to help the digestive system, which is often sluggish after birth. Peanuts contribute richness and protein; dried figs add natural sweetness and are traditionally regarded as lung-moistening and gut-gentle. Together with pork bone, this is a deeply satisfying soup that new mothers can drink steadily without feeling they are being force-fed something medicinal.
Who it suits / who should be cautious
- Well suited to mothers after natural delivery (first two to three days) or caesarean section (after the first week); the soup supports milk production and aids recovery
- Suitable for the whole family, including those with stomach ulcers or digestive weakness
- Not suitable during pregnancy — green papaya seeds and juice are associated with uterine contractions
- The pork bones can be replaced with a fresh whole fish for a lighter version; either way works well
Why these ingredients (the food-therapy logic)
- Green papaya (qing mu gua): Rich in papain enzymes that support protein digestion; traditionally associated with stimulating lactation and aiding the contraction of the uterus back to its normal size after delivery
- Peanut (hua sheng): Considered warming and nourishing in Chinese food therapy, associated with supporting milk production and strengthening the digestive system
- Dried fig (wu hua guo / Ficus carica): Gentle, moistening and mildly tonifying; traditionally used to soothe the digestive tract and support lung health
- Ginger (sheng jiang): Warms the stomach and aids circulation; particularly useful in postpartum cooking to counteract the cooling effect of some other ingredients
- Pork bone (zhu gu): Provides collagen, calcium and a rich, sustaining broth base
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green (unripe) papaya | 1 medium | Peel, remove seeds, cut into chunks |
| Raw peanuts | ~37 g | Rinse well |
| Dried figs | 4 pieces | Rinse |
| Fresh ginger | 3 slices | |
| Pork bones | ~450 g | Blanch first; or substitute fresh fish |
| Water | ~2 litres | About 8 bowls |
Method
- Peel the green papaya, scoop out the seeds, and cut the flesh into chunks.
- Rinse the peanuts and figs.
- Blanch the pork bones in boiling water for a few minutes, then rinse under cold water to remove impurities.
- Place all ingredients — papaya, peanuts, figs, ginger and pork bones — into a large pot.
- Add about 8 bowls of water and bring to a boil over high heat.
- Reduce to a medium-low simmer, cover, and cook for 2 hours.
- Serve warm, eating both the soup and the solid ingredients.
Bro Niu’s tips
This soup is enjoyed by men and women of all ages, not just new mothers — it is good for digestion and for anyone prone to stomach discomfort. If papaya is unavailable, use a slightly ripe papaya instead, though the enzyme content will be lower. The pork bones can also be swapped for a fresh whole fish (added during the last 30 minutes), which produces a milky, lighter broth that works beautifully. A small addition of Chinese dates (nan zao) is also fine if you like a slightly sweeter note.
Community questions answered (selected)
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Q (淇淇, reader): I had a caesarean section one week ago. Can I drink this soup already, and can I add ginger? Bro Niu: Yes, one week after a caesarean is fine to start this soup. Adding ginger is no problem. In the first two or three days after any delivery, it is better to hold off on ginger, but after that it is helpful.
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Q (Rachel, reader): Can someone who had a caesarean drink papaya fish soup? Bro Niu: Yes, caesarean-section mothers can drink the papaya fish version of this soup.
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Q (lily, reader): My baby is two months old and my milk supply has been decreasing. Are there any teas or soups I can use to increase it? Bro Niu: You can buy black soybeans (green kernel variety), rinse them, dry them, then toast in a dry pan for 10 minutes. Store and use 2 tablespoons to steep as a tea — this has a milk-promoting effect. Alternatively, make this papaya, peanut and fig soup with fish or pig’s trotter, about three times a week.
Published December 16, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
