Low Sugar Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like a hug — deeply savory, gently warming, and built on layers of real, whole ingredients. Fresh ginger coins, garlic, and turmeric give the broth its golden color and that slow, aromatic heat, while bone broth adds a richness that no store-bought shortcut can replicate. Coconut aminos step in as the umami backbone, delivering that subtle salty depth without any of the sweeteners that sneak into conventional soy sauce or seasoning blends. Green papaya simmers until just tender, soaking up the broth beautifully, and the moringa leaves go in at the very end so they stay vivid and bright. Every ingredient here is doing honest work — there's no added sugar hiding in a sauce packet or a seasoning mix, just clean, nourishing flavor from start to finish. It's a satisfying, one-pot meal that proves traditional comfort food doesn't need anything extra to taste complete.
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp coconut oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and cut into thin coins
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 4 cups bone broth
- 2 cups water
- ½ small green papaya (about 12 oz), peeled, seeded, and cut into 1-inch chunks
- 2 cups fresh moringa leaves (or chayote shoots), stems removed
- 1 tsp salt, plus more to taste
- ¼ tsp ground turmeric
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and ginger coins and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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