Celery Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a warm hug — deeply savory, gently spiced, and built on layers of real, whole ingredients. Bone-in chicken thighs and drumsticks simmer low and slow in a rich blend of bone broth and water, soaking up the brightness of fresh ginger coins and a whisper of turmeric along the way. Coconut aminos add a subtle umami depth without any soy, while coconut oil keeps the base completely plant-derived in the fat department. Tender green papaya melts into the broth just enough to give it body, and a final handful of moringa leaves brings a pop of color and earthy freshness right before serving. Every single ingredient here is naturally free of celery and celery derivatives, so there is no need to scrutinize labels or swap anything out — the recipe just works as written. It is the kind of dish that rewards patience, but the steps are straightforward enough for a weeknight when you want something nourishing and a little special. Ladle it into deep bowls and make sure everyone gets a piece of that fall-off-the-bone chicken.
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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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