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Fish tail and papaya soup recipe

Believed to increase milk supply, fish tail and papaya soup is often suggested to breastfeeding mothers in confinement. The crunchy peanuts in this soup will offer textural surprise, while soft papayas and fish will work together to offer various antioxidants and cell-building protein. Tangerine peels and ginger add zesty tinges to already flavourful broths, and remaining portions can be kept in the slow cooker for multiple servings.

Ingredients

  • 1 kg fish meat
  • 100g raw peanuts
  • 1 half-ripe papaya (cut into wedges)
  • 1 piece tangerine peel
  • 2 slices old ginger
  • ½ tsp salt
  • 1 tsp sugar
  • 1.5 liters boiling water

 

Preparation

  1. Soak peanuts in water overnight. Drain before use.
  2. Skin and halve papaya. Remove seeds, rinse and cut into wedges.
  3. Heat oil and fry ginger slices. Then fry fish until brown.
  4. Put all ingredients in a slow cooker and simmer for about 2 ½ hours.
  5. Taste and add seasoning if preferred.

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