Citrus Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a warm hand on your shoulder — deeply savory, gently spiced, and built on ingredients that do real work. 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 coins and minced garlic lay down an aromatic base that smells incredible from the moment they hit the hot coconut oil. Coconut aminos and bone broth give the soup its rich, umami depth without any of the citrus-forward seasonings that can sneak into similar dishes, making this a genuinely safe and satisfying option for anyone avoiding citrus in all its forms. Moringa leaves stirred in at the very end stay bright green and add a fresh, slightly earthy finish that balances the richness of the broth beautifully. Ground turmeric pulls double duty, adding a warm, faintly peppery note and giving the soup that gorgeous golden hue. Serve it with steamed rice on the side to turn it into a full, comforting meal.
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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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