
This Filipino-inspired ginger broth soup is the kind of bowl that feels like a warm hand on your shoulder — deeply savory, gently spiced, and nourishing all the way through. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls from the bone, while fresh ginger coins and turmeric give the broth a golden, aromatic depth that builds with every spoonful. Green papaya soaks up all that richness as it cooks, turning silky and tender without losing its subtle bite. Moringa leaves are stirred in at the very end so they stay vibrant and bright, adding a fresh, earthy finish that balances the coconut-forward base beautifully. Every ingredient here is naturally free of gluten — coconut oil, coconut aminos, bone broth, and whole vegetables — so there's no need to swap anything out or second-guess a label. Coconut aminos do the heavy lifting that soy sauce typically would, delivering that savory umami note without any wheat in sight. It's a recipe that works just as well for a quiet weeknight dinner as it does for feeding a crowd, and the leftovers taste even better the next day once the broth has had time to deepen.
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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.
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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