Black Pepper Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like it was made to heal you from the inside out. Tender bone-in chicken simmers low and slow with green papaya until everything is silky, savory, and deeply satisfying. Fresh ginger does the heavy lifting here — sliced into coins and cooked until fragrant, it gives the broth a warm, aromatic backbone that is bold without any heat from pepper. Coconut aminos add a gentle umami depth, while turmeric lends a golden hue and earthy undertone that makes the whole pot look as good as it tastes. The moringa leaves go in right at the end, wilting into the broth and adding a pop of color and nutrition without overcooking. Every ingredient in this recipe is naturally free of black pepper, so there is no need to swap anything out or second-guess a spice blend on a store shelf. Serve it with steamed rice and let the broth do exactly what a great tinola is supposed to do.
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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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