High Fructose Corn Syrup Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is warming, deeply savory, and built on ingredients that are genuinely good for you. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls off the bone, while green papaya softens into tender, subtly sweet chunks that soak up every bit of that golden, turmeric-kissed broth. Fresh ginger coins and garlic bloom in coconut oil at the start, giving the whole pot a fragrant, slightly spicy backbone that makes the kitchen smell incredible. Coconut aminos step in as the umami-rich seasoning here — a smart swap that delivers that savory depth without any of the sweeteners hiding in conventional soy sauces and condiments. Moringa leaves stirred in at the very end stay bright green and add a fresh, earthy finish that makes the bowl feel as nourishing as it tastes. Every ingredient is whole and straightforward, so there is no label-reading anxiety — just clean, honest cooking from start to finish. Ladle it up generously and make sure every bowl gets a little of everything.
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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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