Artificial Food Coloring Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and built on ingredients that are as wholesome as they come. Every component here is naturally free of synthetic dyes: coconut oil, fresh ginger, bone broth, green papaya, and moringa leaves are all exactly what they look like, with no hidden additives to worry about. Coconut aminos stand in for soy sauce and bring a subtle umami depth without the artificial colorings sometimes lurking in conventional condiments. A pinch of ground turmeric gives the broth its golden warmth the old-fashioned way — straight from the spice itself. The chicken simmers low and slow until it's practically falling off the bone, while the papaya softens into tender, almost silky chunks that soak up every bit of that fragrant broth. Stirring in the moringa leaves at the very end keeps them vivid and bright, making the finished bowl look as vibrant as it tastes. It's a genuinely nourishing meal that proves clean eating doesn't have to mean sacrificing any of the flavor.
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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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