Caffeine Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like a reset — deeply savory, gently warming, and built on ingredients that are as nourishing as they are flavorful. Fresh ginger coins, golden turmeric, and coconut aminos give the broth a complex, aromatic backbone without a drop of anything stimulating, making it a natural fit for anyone keeping caffeine completely out of their diet. Bone-in chicken thighs and drumsticks are simmered low and slow until the meat practically falls from the bone, while green papaya softens into tender, subtly sweet chunks that soak up every bit of that golden broth. Moringa leaves are stirred in at the very end so they stay bright green and vibrant, adding a fresh, slightly earthy note that rounds out the whole pot beautifully. Coconut oil and bone broth bring richness and body, so the soup feels genuinely satisfying rather than thin or one-dimensional. It comes together in a single Dutch oven with straightforward steps, which means less cleanup and more time enjoying a bowl that tastes like it took far more effort than it did.
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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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