Brazil Nut Free Ginger Coconut Tinola
This Filipino-inspired soup is pure comfort in a bowl — fragrant with fresh ginger, golden with turmeric, and deeply savory thanks to a base of bone broth and coconut aminos. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls off the bone, while chunks of green papaya soak up all that aromatic broth and turn perfectly tender. Moringa leaves are stirred in at the very end, wilting just enough to stay bright green and add a subtle earthiness that rounds out the whole dish beautifully. The ingredient list leans on whole, unprocessed pantry staples — coconut oil, garlic, ginger, and a handful of fresh produce — so there's no need to scrutinize labels for hidden additives or worry about cross-contact from packaged goods. Coconut aminos do a quiet but powerful job here, adding a gentle umami depth without any soy. This is the kind of soup that tastes like it simmered all day even when you're working through it on a weeknight, and it's just as good reheated the next day when the flavors have had time to settle in.
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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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