Sprinkle chicken pieces with salt. Set aside.
In a stockpot, sauté ginger and onions over medium high heat for 2 minutes.
Add chicken pieces and cook for 4 minutes or until the meats are no longer pink.
Add fish sauce and stir to combine flavor.
Add water, let boil, lower heat and simmer for 30 minutes or until the meats are cooked.
Add papaya and cook for 5 minutes or until the papaya pieces are tender.
Correct seasonings by adding fish sauce or salt. Add spinach or pepper leaves and serrano peppers, if using. Cover and remove from heat.
Let stand for 5 minutes. Serve and enjoy!