Mushroom Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is warming, deeply savory, and built on layers of aromatics that make the whole kitchen smell incredible. Fresh ginger coins, garlic, and onion bloom in coconut oil before the chicken even hits the pot, creating a fragrant base that carries through every spoonful. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is fall-off-the-bone tender, while green papaya softens into silky, mild chunks that soak up all that golden turmeric broth. Coconut aminos add a gentle umami depth without any soy, and the whole thing comes together in a rich, nourishing bowl that feels restorative without being heavy. Traditional tinola recipes sometimes call for ingredients that can be tricky to navigate for those avoiding fungi, but every component here is clean and straightforward — no hidden extras, no ambiguous add-ins. The moringa leaves stirred in at the end bring a pop of bright green color and a subtle earthiness that rounds out the soup beautifully. Serve it with a scoop of steamed rice on the side and let the broth do all the talking.
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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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