Capsaicin Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired broth soup is the kind of bowl that feels like a warm hand on your shoulder — deeply savory, gently aromatic, and nourishing all the way through. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically slides off the bone, while green papaya softens into tender, subtly sweet chunks that soak up every bit of that golden broth. Fresh ginger does a lot of the heavy lifting here, lending a bright, warming heat that is fragrant rather than fiery — making this a genuinely satisfying option for anyone who needs to avoid capsaicin without sacrificing bold flavor. Coconut aminos add a quiet depth of umami, and a touch of turmeric gives the broth that gorgeous golden hue. Moringa leaves stirred in at the very end stay vibrant and green, adding a fresh, slightly earthy note that rounds out the whole pot beautifully. Traditional tinola recipes can sometimes call for chili leaves or bird's eye chilis, but this version is built entirely around ingredients that bring warmth and complexity without any heat from peppers. It is a complete, one-pot meal that is as weeknight-friendly as it is impressive enough to serve to guests.

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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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