To begin, heat the oil in a large heavy based pot over medium heat. Add ginger and sauté until aromatic, followed by garlic and onion. Cook until softened, which lays the foundation of flavour for the soup. Move on to the chicken.

Place the chicken pieces into the pot. Stir gently until the chicken is lightly sealed on the outside. This step deepens the flavour of the broth before adding water.

Pour in the fish sauce and stir for 1–2 minutes to coat the chicken. The fish sauce seasons the meat as it cooks. Transition to simmering.

Pour 1.5 litres of water into the pot. Bring to a gentle boil, skim any foam that rises, then reduce the heat to a gentle simmer. Cover and cook for 30–35 minutes until the chicken is tender. Move to preparing the vegetables.

While the chicken simmers, peel and slice the green papaya into wedges. Keep them in a bowl of water to prevent browning until ready to use.

Add the papaya slices to the simmering soup. Continue to cook uncovered for 8–10 minutes or until the papaya turns translucent and tender. Proceed to add the greens.

Stir in the chilli leaves (or malunggay). Let them wilt gently for 2–3 minutes. Taste the broth and adjust seasoning with extra salt or fish sauce if needed. Transition to final simmer.

Ladle the soup into deep bowls with a generous portion of chicken and vegetables. Serve steaming hot with plain rice on the side. A small dish of fish sauce with calamansi or lime enhances the taste for those who enjoy sharper flavours.