Legume Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that warms you from the inside out — deeply savory, lightly fragrant, and built on ingredients that are as nourishing as they are flavorful. Bone-in chicken thighs and drumsticks simmer low and slow in a rich bone broth spiked with fresh ginger coins and turmeric, creating a golden, aromatic base that tastes like it took far more effort than it did. Green papaya soaks up all that goodness as it cooks down to a tender, almost silky texture, while moringa leaves stirred in at the end add a pop of color and a subtle earthiness that rounds everything out beautifully. Coconut aminos bring a gentle umami depth without any soy, and coconut oil ties the whole dish together with a faint tropical richness that feels completely at home in a ginger-forward broth. For anyone navigating a legume-free lifestyle, this recipe is a genuine comfort — every ingredient is straightforward, and there are no hidden bean-based thickeners or sneaky soy derivatives to worry about. It's a one-pot meal that delivers on both flavor and function, and it's the kind of thing you'll want to make on a Sunday and eat all week long.
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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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