Like the name of this recipe you need unripe papaya but if you can't find any, you can try making this soup with any summer squash or Chinese winter melon instead.
Ingredients:
1 unripe papaya weighing roughly 700 g (1½ lbs)
4 cups (1 litre) Chicken stock
1 cup (250 ml) Spice Paste for vegetables
2 salam leaf
1 stalk lemongrass, tender inner part of bottom third only, bruised
¼ teaspoon ground white pepper
1 teaspoon salt
Crispy White Shallots, to garnish
Peel the papaya, cut in half lengthwise and remove the seed. Slice the papaya lengthwise into 4 or 6 slices, then slice crosswise in slices about 6 mm (¼ in) thick. Heat the chicken stock, add the Spice Paste and bring to a boil. Simmer for 2 minutes, and then add the salam leaves, lemongrass and papaya. Simmer gently until the papaya is tender. If the chicken stock reduces too much, add more. season to taste with pepper and salt and garnish with the Crispy Fried Shallots.
Helpful hint: To save time, you can use canned chicken broth in place of homemade chicken stock, although the taste will not be just as good.