Macadamia 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 layers of real, whole ingredients. Fresh ginger coins, garlic, and turmeric give the broth a golden hue and a subtle heat that builds slowly as you eat. Bone-in chicken thighs and drumsticks simmer until the meat is practically falling off the bone, while chunks of green papaya soak up all that richness and turn perfectly tender. Coconut aminos add a quiet depth of flavor without overpowering the clean, nourishing quality of the bone broth base. Moringa leaves are stirred in at the very end, wilting into bright green ribbons that add a fresh, slightly earthy finish to every spoonful. This is a naturally wholesome recipe with no nuts anywhere near it — just pantry staples and fresh produce doing exactly what they're supposed to do. Serve it in deep bowls and make sure everyone gets a piece of chicken, some papaya, and a good handful of those greens.
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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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