Cashew 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 warms you from the inside out — deeply savory, gently spiced with fresh ginger, and brightened by tender green papaya and wilted moringa leaves. Bone-in chicken thighs and drumsticks simmer low and slow in a base of bone broth, coconut aminos, and a whisper of turmeric, building layers of flavor that taste like they took far longer than they actually did. The coconut oil adds a subtle richness without overwhelming the clean, aromatic broth, and the ginger coins do serious heavy lifting in the fragrance department. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Green papaya soaks up the broth beautifully as it cooks, turning silky and mild, while the moringa leaves add a pop of color and a fresh, slightly earthy finish right at the end. It's a complete, nourishing meal in a single pot, and the kind of recipe that earns a permanent spot in your weeknight rotation.

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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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