Mustard Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a warm hug — deeply savory, gently spiced, and built on layers of real, wholesome ingredients. Fresh ginger coins, garlic, and a touch of turmeric give the broth its golden color and subtle heat, while coconut aminos add a quiet umami depth without any of the condiments that can sneak mustard into a dish. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls off the bone, soaking up every bit of that fragrant broth. Tender green papaya chunks absorb the soup beautifully, and a final handful of moringa leaves wilts in at the end for a pop of color and nutrition. Every ingredient here is straightforward and naturally free from mustard in any form — no spice blends, no store-bought sauces with hidden seasonings, just clean, honest cooking. It's the kind of recipe that proves comfort food doesn't need shortcuts to taste incredible. Serve it with steamed rice on the side to soak up every last drop of that golden broth.
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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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