Gelatin Free Ginger Coconut Tinola
This Filipino-inspired soup is pure comfort in a bowl — fragrant with fresh ginger, golden with turmeric, and rich from slow-simmered bone-in chicken. The broth builds its depth naturally from the chicken itself and the bone broth base, so there's no need for any thickeners or setting agents that could sneak in unwanted ingredients. Green papaya softens into silky, mild chunks that soak up every bit of that savory, aromatic liquid, while moringa leaves add a pop of color and a gentle earthiness right at the end. Coconut aminos give the broth a subtle umami backbone without soy, and coconut oil ties the whole thing together with a faint tropical warmth. Every component here is straightforward and whole — nothing processed, nothing hidden, just clean ingredients doing exactly what they're supposed to do. It's the kind of soup that feels restorative on a cold evening or whenever you need something deeply nourishing without a lot of fuss.
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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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