Add garlic and ginger and sauté until lightly browned. For a tropical presentation, serve this soup in hollowed-out papaya shell halves, and sprinkle with mint and diced mango. Add chicken pieces and patis to the pot. Cut papaya into 1-inch cubes. Add water and papaya. Cook for 3 minutes or until chicken is lightly browned. If you prefer thinner soup, add more water or orange juice. In a deep soup pot, heat oil and sauté onion until translucent. Cover and simmer over medium heat for 15-20 minutes or until papaya is tender.

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