From Taveuni Palms Resort
Well, the wedding day came and went, the honeymoon, sadly, is over, and it’s onto real life. On the plus side, that means honeymoon kitchen can officially begin! Our very first recipe is actually cheating, sort of. Being us, we couldn’t stand to let a whole two weeks go by without ANY cooking, so we took a little cooking lesson from the staff at our phenomenal resort in Taveuni, Fiji (Taveuni Palms – seriously, heaven). We learned to make one of the most amazing soups I’ve ever had, with a fruit that we don’t use very often here in the states. But since papaya is fairly easy to find if you look around, I decided it was appropriate to feature a recipe we actually made on our honeymoon, as the very first for honeymoon kitchen. Enjoy!
- 1 Tbsp butter
- 1 onion, chopped
- 4 garlic cloves, crushed and minced
- 2-3 Thai chilis, or other chilis, to taste, minced
- 1 medium, ripe papaya, scooped out of skin
- 1 tsp chicken boulion
- 1/2 cup water
- 1 13.66 oz can coconut milk
- salt and pepper, to taste
- Saute butter, onion, garlic, and chilis in large sauce pan over medium high until soft.
- Add papaya, chicken base and water and boil for 2 minutes.
- Remove from heat until cool.
- Blend the heck out of it until smooth – seriously people, put the blender on and do some dishes – you want it to be like velvet.
- Return to pan over medium heat.
- Add coconut milk, salt and pepper to taste.
- Heat until warm enough to eat.