Beef Free Ginger Coconut Tinola
This Filipino-inspired soup is the kind of bowl that warms you from the inside out — fragrant with fresh ginger, golden with a whisper of turmeric, and deeply savory thanks to a base of bone broth and coconut aminos. Bone-in chicken thighs and drumsticks do all the heavy lifting here, turning tender enough to pull away from the bone after a gentle simmer. The green papaya soaks up every bit of that aromatic broth and becomes meltingly soft, while moringa leaves stirred in at the end stay bright and vibrant. Coconut oil and coconut aminos give the whole dish a subtle richness without any dairy or soy, keeping the ingredient list clean and straightforward. It's a naturally complete meal in a single pot — protein, vegetables, and greens all in one ladle. Whether you're already familiar with tinola or discovering it for the first time, this version is approachable enough for a weeknight but impressive enough to share.
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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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