Honey Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a reset button — deeply savory, gently warming, and nourishing from the first spoonful to the last. 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 broth. Fresh ginger coins and turmeric give the soup its signature warmth and color without any sweeteners in sight, making it a naturally clean fit for anyone avoiding honey or other added sugars. Coconut aminos step in to add a quiet depth of umami that rounds out the broth beautifully. Moringa leaves stirred in at the very end stay bright green and bring a fresh, slightly earthy finish that balances the richness of the coconut oil and bone broth. It's a one-pot meal that comes together with straightforward technique — no complicated steps, just good ingredients layered with care. Serve it with steamed rice on the side and let the broth do all the talking.
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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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