Papaya Flower and Cassava Leaf Soup

Main Ingredients

  • 1 bunch young cassava leaf
  • 1 bunch papaya flowers, picked
  • 10 cloves garlic, chopped
  • 8 medium shallot, chopped
  • 2 knobs ginger, peeled and chopped
  • 3 big red chillies, chopped
  • 3 bird eye chillies, bruised or as desired
  • 1 cup chicken breast, sliced
  • 2 cups fresh coconut milk
  • 3 sprigs lemon basil, picked
  • 2 tablespoons cooking oil
  • 1 pinch salt
  • Fried shallot for garnish


  • Salt the papaya flowers for about 10 minutes to take out the bitterness and wash it out.
  • Blanch it a couple of times or at least 3 times, 3 – 4 minutes each time.
  • Set it aside.
  • After that do the same process with the cassava leaf.
  • Then chop the blanched cassava leaf and mix with the blanched papaya flowers.
  • Heat cooking oil in a large pan, stir fry the chopped shallot, chopped garlic, chopped ginger and chopped big red chilli until fragrant.
  • Add in the sliced chicken breast and continue to cook.
  • Add in coconut milk, mix of blanched chopped cassava leaf and papaya flowers and bruised bird eye chillies.
  • Season with salt and add some lemon basil at the end.
  • Serve with a sprinkle of fried shallot.
40 minutes
2 portions