Eggless Ginger Coconut Tinola
This Filipino-inspired soup is pure comfort in a bowl — fragrant with fresh ginger, golden from turmeric, and deeply savory thanks to slow-simmered bone broth and coconut aminos. Bone-in chicken thighs and drumsticks give the broth incredible body, while chunks of green papaya soak up all that warmth and turn silky-tender as they cook. The moringa leaves are stirred in right at the end so they stay vibrant and bright, adding a fresh, slightly earthy note that balances the richness of the broth beautifully. Every ingredient here is naturally free of eggs, so there's nothing to swap or substitute — just straightforward, wholesome cooking from start to finish. The coconut oil and coconut aminos keep things dairy-free as well, making this a genuinely clean, allergy-friendly meal without any compromise on flavor. It's the kind of soup that fills the kitchen with an incredible aroma and tastes like it took far more effort than it actually did.
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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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