Barley Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that feels like a warm hug — deeply savory, lightly fragrant, and built on ingredients that do real nutritional work. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls off the bone, while green papaya softens into tender, subtly sweet chunks that soak up every bit of that golden broth. Fresh ginger coins and minced garlic bloom in coconut oil at the start, laying down an aromatic base that carries through every spoonful. Coconut aminos step in as the umami anchor here, keeping the whole dish completely free of wheat, soy sauce, and grain-based condiments that can sneak gluten or barley derivatives into otherwise clean recipes. Moringa leaves stirred in at the very end add a pop of bright green color and a gentle earthiness without muddying the broth. The turmeric gives everything a warm, golden hue that makes the finished bowl look as good as it tastes. It's a naturally wholesome, one-pot meal that comes together without any specialty swaps or complicated workarounds.
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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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