Chestnut Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like a reset — deeply savory, gently warming, and built on ingredients that are as nourishing as they are flavorful. Bone-in chicken thighs and drumsticks simmer low and slow in a rich bone broth base, soaking up the brightness of fresh ginger coins and a touch of turmeric that gives the soup its golden hue. Coconut aminos add a subtle umami depth without any soy, and coconut oil keeps the whole dish grounded in that lush, tropical character the dish is known for. Green papaya melts into tender, almost silky chunks as it cooks, while moringa leaves are stirred in at the very end so they stay vivid and fresh. Every component here is straightforward and naturally free from tree nuts, so there is no need to scrutinize labels or swap anything out — the recipe just works as written. It is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved, and the broth alone is worth making a double batch.
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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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