Gut Friendly Ginger Coconut Tinola
This Filipino-inspired broth-based soup is warm, deeply savory, and built on ingredients that genuinely support a happy gut from the inside out. Bone broth forms the nourishing base, simmered with fresh ginger coins and turmeric — two powerhouse anti-inflammatory ingredients that give the soup its golden hue and gentle heat. Coconut oil and coconut aminos keep things clean and flavorful without any of the additives or preservatives that can sneak into store-bought seasonings. Green papaya adds a tender, mild sweetness that soaks up the broth beautifully, while moringa leaves bring a bright, earthy finish and a serious nutritional punch in just a minute or two of cooking. Bone-in chicken thighs and drumsticks slow-simmer until the meat practically falls from the bone, making every spoonful rich and satisfying. The whole pot comes together in one Dutch oven, which means less cleanup and more time actually enjoying a bowl of something that feels as good as it tastes.
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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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