Emulsifier Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and built on ingredients that are as wholesome as they come. Every component here is completely whole and unprocessed, from the coconut oil and bone broth to the fresh moringa leaves and green papaya, so there are no hidden additives or emulsifying agents to worry about anywhere in the pot. The ginger coins and turmeric give the broth a golden, aromatic depth, while the coconut aminos add a subtle umami richness without any of the processed stabilizers found in conventional soy sauces. Bone-in chicken thighs and drumsticks do a lot of the heavy lifting, releasing collagen and flavor as they simmer low and slow until the meat practically falls from the bone. The green papaya softens into silky, mild chunks that soak up the broth beautifully, and the moringa leaves stirred in at the end stay bright and tender without overcooking. It's a genuinely nourishing meal that comes together in one pot and tastes like it took far more effort than it 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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