Carrageenan Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a reset — deeply savory, gently warming, and built on ingredients that are as wholesome as they come. Fresh ginger coins, garlic, and a touch of turmeric give the broth its golden hue and that slow, building warmth that makes you want to keep going back for another spoonful. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls from the bone, soaking up every bit of that rich, nourishing broth. Green papaya softens into tender, mild chunks that absorb the soup beautifully, while moringa leaves stirred in at the end stay bright and vibrant. Coconut aminos add a subtle umami depth without any of the additives that sneak into conventional soy sauces and condiments — a small swap that makes a real difference when you're being careful about what goes into your food. Carrageenan is a common hidden ingredient in packaged broths, coconut milks, and processed condiments, but this recipe sidesteps all of that by relying on bone broth, coconut oil, and whole fresh produce from start to finish. It's comfort food that genuinely takes care of you.
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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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