Artificial Flavors Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and built on layers of real, whole ingredients. Fresh ginger coins, minced garlic, and ground turmeric give the broth its golden hue and aromatic backbone, while bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls off the bone. Coconut aminos step in as a clean, naturally fermented seasoning that adds a subtle umami depth without any of the synthetic additives you'd find in conventional soy sauces or flavor packets. Tender green papaya soaks up all that fragrant broth, and a handful of moringa leaves stirred in at the end keeps everything bright and nourishing. Every single ingredient here is exactly what it says it is — no flavor enhancers, no hidden additives, just coconut oil, bone broth, fresh produce, and honest seasoning. It's a genuinely satisfying weeknight dinner that proves comfort food doesn't need anything artificial to taste incredible.
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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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