Soup recipe

Here is a Big Island holiday soup recipe: local fusion cuisine, with Filipino, old Hawaiian, Thai, and Indian influences in the ingredients. Serves about 10 as a main dish.

Kupa Chicken Masala me papaia maka


3 lbs (optionally de-boned) roasting chicken, cut up (boneless breast or thigh meat works well)

3 tablespoons olive oil

2 tablespoons sesame oil

6 cloves garlic, finely chopped

1 large onion, coarsely chopped

1 large green or orange sweet pepper, coarsely chopped

2 tablespoons finely chopped (paper matchstick sized) or grated fresh ginger

6 cups green papayas, peeled, seeded, and cut into medium to large pieces

4 cups chopped raw lu'au (kalo taro leaves) (deveined; may substitute other fresh green herb to taste)

1 cup Thai basil leaves (may substitute or combine other fresh green herb such as sweet basil or oregano)

3 tablespoons tikka masala “Simply Asia” brand (or other curry type spice mix) powder

6 tablespoons patios (fish sauce)

1 cup coconut milk (can also use yoghurt or sour cream if desired)

Juice of 4 limes

6 to 8 cups water

1 to 2 teaspoons white pepper (optional)


Heat olive and sesame oil in a large soup kettle or similar large 2+ gallon capacity pan.

Cook garlic, onion, ginger, and sweet pepper in oils. Remove onion and pepper from pan temporarily. Add chicken and brown lightly, then turn chicken over in pan and lightly brown chicken on the other side.

Return cooked onion and sweet pepper to pan. Add patois, tikka masala type curry powder, Thai basil, chopped lu'au, and cubed green papaya. Cover with the water, lime juice, and coconut milk and bring to a boil, simmering on low for about an hour or until papaya is semitransparent.

Add pepper to taste as desired. Allow to sit for at least one hour, then serve.

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