AIP Friendly Ginger Coconut Tinola
This Filipino-inspired soup is deeply warming and aromatic, built on a base of bone broth, fresh ginger coins, and coconut oil that fills the kitchen with an incredible fragrance as it simmers. Bone-in, skin-on chicken thighs and drumsticks cook low and slow until the meat practically falls off the bone, while chunks of green papaya turn silky and tender in the broth. A splash of coconut aminos adds a gentle savory depth without any soy, and a pinch of turmeric gives the whole pot a golden, anti-inflammatory glow. Following the autoimmune protocol can make comforting, flavor-packed meals feel out of reach, but this soup proves otherwise — every single ingredient is clean and compliant, with no nightshades, grains, or legumes hiding anywhere in the pot. Fresh moringa leaves are stirred in at the very end so they stay bright green and nutrient-dense, adding a beautiful finish to each bowl. At four servings, it's the kind of meal that rewards you twice if you're lucky enough to have leftovers the next day.
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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
- 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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