MSG Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired broth-based soup is the kind of bowl that feels like a reset — deeply warming, gently spiced, and nourishing from the first sip to the last. Fresh ginger coins, garlic, and a whisper of turmeric build a fragrant base in coconut oil before the chicken even hits the pot, so the flavor is layered and intentional rather than relying on any shortcuts. Coconut aminos stand in for soy sauce, adding a subtle savory depth without any of the additives that make store-bought seasoning sauces a concern for people avoiding flavor enhancers. Bone broth carries the whole thing forward, giving the soup a richness that feels slow-cooked even on a weeknight. Green papaya softens into silky, mild chunks that soak up the broth beautifully, while moringa leaves stirred in at the very end stay bright and tender. Every ingredient here is whole and recognizable — nothing processed, nothing hidden — which makes it as clean as it is satisfying. Serve it with steamed rice to catch every drop of that golden, gingery broth.

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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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