Nightshade Free Ginger Coconut Tinola
Tinola is a beloved Filipino chicken soup, and this version leans into warming, aromatic ingredients that make every bowl feel deeply nourishing. Bone-in chicken thighs and drumsticks simmer low and slow in a rich bone broth base, building a savory depth that store-bought soups simply cannot match. The combination of fresh ginger coins, garlic, and a touch of turmeric gives the broth a golden hue and a gentle heat that is fragrant without being overpowering. Traditional tinola often calls for fish sauce, but coconut aminos step in here to deliver that same umami backbone without any of the usual concerns about hidden additives. Green papaya soaks up the broth beautifully as it simmers, turning tender and almost silky, while moringa leaves stirred in at the end add a pop of bright green color and a mild, earthy finish. This is the kind of soup that feels restorative on a cold evening or whenever you need something wholesome and satisfying — no tomatoes, peppers, or other nightshade ingredients anywhere in the pot.
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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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