Candida Diet Friendly Ginger Coconut Tinola
This Filipino-inspired broth soup is deeply warming and built on a foundation of ingredients that work hard for gut health without sacrificing any of the comfort you want from a slow-simmered bowl. Bone broth forms the rich, collagen-packed base, while fresh ginger and turmeric bring anti-inflammatory depth that makes every spoonful feel genuinely nourishing. Coconut oil and coconut aminos keep the flavor savory and satisfying without leaning on soy sauce or other fermented condiments that can be tricky to navigate on a candida-conscious eating plan. Green papaya adds a tender, mild sweetness that absorbs the broth beautifully, and moringa leaves wilt in at the very end to keep their bright color and nutritional punch intact. The chicken thighs and drumsticks cook right in the pot, so the meat stays juicy and practically falls off the bone by the time it hits your bowl. It's the kind of recipe that feels like a project but is actually straightforward — one pot, honest ingredients, and a result that tastes like it simmered all day.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
- 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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