Lupin Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like a reset — deeply savory, gently warming, and built on ingredients that are as nourishing as they are flavorful. Bone-in chicken thighs and drumsticks simmer low and slow in a base of bone broth, fresh ginger coins, and a touch of coconut aminos, creating a broth that's rich without being heavy. Chunks of green papaya soak up all that golden, turmeric-tinged goodness as they turn perfectly tender, while moringa leaves stirred in at the end add a pop of color and a subtle earthiness. Coconut oil and coconut aminos do the heavy lifting here in place of any processed condiments or flour-based thickeners, so the whole pot stays completely clean and straightforward. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-adjacent ingredient that sneaks into so many packaged broths, spice blends, and sauces — every component is whole and easy to verify. The result is a warming, aromatic soup that's just as satisfying ladled into a bowl on a weeknight as it is served to guests who have no dietary restrictions at all.
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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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