BHA & BHT Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like it's doing something genuinely good for you — warming, deeply savory, and built on ingredients that are as clean as they come. Fresh ginger coins, real bone broth, and coconut aminos carry all the flavor here, so there's no need for any of the synthetic preservatives that sneak into so many packaged soups and seasoning shortcuts. The green papaya softens into silky, mild chunks that soak up the golden turmeric broth beautifully, while the moringa leaves wilt in at the very end for a pop of color and a boost of earthy freshness. Bone-in chicken thighs and drumsticks give the soup incredible body and richness as they simmer, and the coconut oil base ties everything together with a subtle, tropical depth. Every ingredient in this pot is whole and recognizable, which is exactly what makes it such a satisfying choice when you're cooking with intention. Serve it straight from the pot into deep bowls, making sure everyone gets a piece of chicken, a few chunks of papaya, and a tangle of those bright green leaves.
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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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