Anti Inflammatory Ginger Coconut Tinola
This Filipino-inspired broth-based soup is deeply comforting — the kind of bowl that warms you from the inside out while doing something genuinely good for your body. Fresh ginger coins, ground turmeric, and coconut oil form a powerful trio of ingredients that have long been celebrated for their role in reducing inflammation, and here they work together in a broth that's rich, fragrant, and quietly complex. Bone broth adds body and depth, while coconut aminos keep the savory note clean without any soy or gluten concerns. Green papaya soaks up all that golden, ginger-forward liquid as it simmers, turning silky and tender in a way that feels almost luxurious for a simple weeknight pot. The moringa leaves go in right at the end, staying bright green and nutrient-dense rather than getting lost in a long cook. Bone-in chicken thighs and drumsticks give you fall-off-the-bone meat that makes every ladle feel generous and satisfying. It's the rare soup that checks every box — nourishing, flavorful, and genuinely easy to pull off.
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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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