Wendell's been into making soup lately and he made this soup tonight. It was perfect food for this rainy night. It went well with a left-over Char Hung Sut manapua.
Season 3 lbs. of boneless chicken thighs with salt and pepper. Brown in a large pot. Add 2 inches of sliced, smashed ginger, and 1 sliced medium onion, cook until onion is transparent. Add 8 cups of chicken broth and 2 cups of water. Cover and simmer for 1 hour. Add 2 medium-sized sliced green papaya (Wendell said one of the papayas was a little too ripe). Cook 5 to 10 more minutes until papaya is tender. Wendell garnished with a little chopped up parsley.
And here's the little Colin cutie pie!!
the pig & the lady - Met up with my Flickr friend, Rex. His photography is currently being shown at The Pig & the Lady in Chinatown. I had wanted to check out their food there ...
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