Almond Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like a warm hug — deeply savory, gently spiced, and built on layers of real, whole ingredients. Fresh ginger coins, garlic, and ground turmeric give the broth a golden hue and a subtle heat that builds beautifully as it simmers. Bone-in chicken thighs and drumsticks cook low and slow until the meat practically falls from the bone, soaking up every bit of that rich, coconut aminos-kissed broth. Green papaya adds a tender, slightly sweet contrast, while moringa leaves stirred in at the end bring a bright, earthy finish that makes the whole pot feel alive. Every single ingredient here is straightforwardly tree-nut-free — coconut oil and coconut aminos are both derived from coconut, which is classified as a fruit, not a tree nut, so there's no need to second-guess the pantry. It's a naturally nourishing recipe that doesn't require any substitutions or workarounds to fit your needs. Serve it with steamed rice to soak up the broth and you've got a complete, satisfying meal that's as comforting as cooking gets.
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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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