Mediterranean Diet Friendly Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that warms you from the inside out — fragrant with fresh ginger, golden with turmeric, and deeply savory thanks to a base of bone broth simmered with bone-in chicken. The combination of anti-inflammatory ingredients like ginger, turmeric, and moringa leaves makes this dish a natural fit for anyone leaning into a whole-foods, plant-forward eating style without sacrificing richness or satisfaction. Coconut oil and coconut aminos replace heavier or processed condiments, keeping the flavor clean and the ingredient list honest. Green papaya adds a tender, subtly sweet contrast to the savory broth, while the moringa leaves bring a burst of color and nutrients right at the finish. The technique is straightforward — build aromatics, brown the chicken, simmer low and slow — so the depth of flavor feels like it took far more effort than it actually did. Each bowl gets a piece of chicken, a scoop of papaya, and a handful of greens, making it a genuinely complete and nourishing meal on its own.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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