Lactose Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired ginger soup is deeply comforting — the kind of broth that warms you from the inside out and makes the whole kitchen smell incredible. Bone-in chicken thighs and drumsticks simmer low and slow with fresh ginger coins, garlic, and a touch of turmeric, building a golden, aromatic broth that's rich without being heavy. Coconut oil and coconut aminos replace any dairy or soy-based additions entirely, so there's nothing here that will cause digestive grief for anyone avoiding lactose. Green papaya soaks up all that savory goodness as it cooks down to a silky, fork-tender texture, while moringa leaves stirred in at the end add a pop of color and a subtle earthiness. The bone broth base gives the soup a satisfying body that feels nourishing rather than thin, making it a genuinely filling meal rather than just a starter. It's a dish that proves clean, whole-food cooking doesn't mean sacrificing depth or complexity — just ladle generously and make sure every bowl gets a piece of that fall-off-the-bone chicken.

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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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