By Alina @ TLY
Fish maw and green papaya soup is a clear, light Cantonese pork-bone (or chicken) broth in which firm, unripe green papaya simmers until tender and the soaked, blanched fish maw turns soft and silky. The whole pot takes about 90 minutes from blanch to bowl.
Key Takeaways
- Use green or half-ripe papaya only — firm and starchy, not the sweet ripe orange fruit
- Pork neck bones or a whole chicken carcass both work as the broth base; pork gives a deeper color
- Fish maw is soaked overnight in cold water, then blanched briefly with ginger and scallion before it joins the pot
- A 90-minute simmer softens the papaya and turns the broth clear and pale gold
- Red dates are an optional touch of sweetness, not a required ingredient
What You'll Need
- 1 piece dried fish maw (tube-cut or flat-cut), soaked overnight in cold water
- 1 green (unripe) papaya, peeled, seeded, and cut into thick wedges
- 500 g pork neck bones or one chicken carcass, blanched
- 4-5 slices fresh ginger, plus 2 scallions for the fish maw blanch
- 4-6 red dates (optional)
- Salt to taste
Method
1. Blanch the bones
Cover the pork bones (or chicken) with cold water, bring to a boil for 2-3 minutes, then drain and rinse off any scum. This keeps the final broth clear.
2. Blanch the soaked fish maw
Slice the softened, soaked fish maw into large pieces. Bring a separate pot of water to a boil with a few slices of ginger and the scallions, and blanch the fish maw for 1-2 minutes to firm it up and carry off any lingering smell. Drain and set aside.
3. Build the broth
Place the blanched bones in a stockpot with about 2.5 liters of water, the remaining ginger, and the red dates if using. Bring to a boil, then lower to a gentle simmer, cover, and cook for about 60 minutes.
4. Add papaya and fish maw
Add the papaya wedges and continue simmering for 20-25 minutes, until the papaya turns tender but still holds its shape. Add the blanched fish maw for the final 10 minutes so it heats through without turning mushy.
5. Season and serve
Season with salt to taste, ladle into bowls, and serve hot. The finished fish maw should cut easily into soft, irregular squares and strips.
Timing at a Glance
| Step | Time |
|---|---|
| Bone/broth simmer | 60 minutes |
| Papaya simmer | 20-25 minutes |
| Fish maw finish | 10 minutes |
| Total | ~90 minutes |
Tips
- Cut the papaya in thick wedges so it holds together through the full simmer.
- Adding the fish maw only at the end keeps its texture soft rather than dissolving into the broth.
- For a cleaner broth, skim any foam that rises during the first 10 minutes of the bone simmer.
For more on preparing the maw itself, see how to soak fish maw properly, and for another clear savory bowl try our fish maw and winter melon soup. Shop tube-cut fish maw, flat-cut fish maw, or browse the full seafood collection.
Frequently Asked Questions
What kind of papaya should I use for this soup?
Use green or half-ripe papaya — firm, starchy, and pale inside, not the sweet ripe orange fruit used for fresh eating.
Do I need to soak the fish maw before adding it?
Yes. Soak it overnight in cold water, then give it a brief ginger-and-scallion blanch before it goes into the pot.
How long should the soup simmer?
About 90 minutes total: roughly 60 minutes for the bone broth, 20-25 minutes once the papaya goes in, and a final 10 minutes with the fish maw.
Can I use chicken instead of pork bones?
Yes. Either works as the broth base — chicken gives a lighter color and pork bones a slightly deeper one.
