This soup is one of the favorite among breastfeeding mothers’ in Southeast Asia during their confinement month. Green papaya is thought to help with promoting milk supply. There’s some science behind it as it is rich in Vitamin A, high in oxytocin which helps the let down reflex.
Peanuts also viewed as a galactogue in Asia culture. It is rich in plant based protein, rich in fats (both mono and polyunsaturated fats), high in Vitamin B complex (which boost energy level) and it is believed to enhance milk production as well.
Scientifically speaking, I’m not sure how much the foods or herbs help with breastfeeding mothers. But all I can say is this soup is delicious even if you are not breastfeeding. Plus it can be enjoyed by the entire family.
1 medium size green papaya (peeled the skin and cut into large cubes)
1 1/2 cups Spanish peanuts (soaked overnight)
1 pound pork ribs
3 red dates
1-2 slices of ginger
10 cups of water
Dash of salt to taste
1. Use a large soup pot, fill water up to half of the pot, add in the ribs while the water is cold and bring up to a boil. (This is an important step to remove the blood from pork and bones)
2. When the content comes to a boil, leave it for 5 minutes and you’ll start seeing the impurities started to float to the top. Remove the pot from heat, rinse the ribs under running water and set aside.
3. Add in 10 cups water in the stock pot and bring to a boil. Add in pork ribs, dates, peanuts and ginger. Use medium heat and simmer for 2 hours.