Nitrate & Nitrite Free Ginger Coconut Tinola
This Filipino-inspired soup is pure comfort in a bowl — fragrant with fresh ginger, golden from a touch of turmeric, and deeply savory thanks to slow-simmered bone broth and coconut aminos. The broth builds in layers, starting with softened onion and garlic before the chicken goes in to pick up a light golden sear, and the result is a soup that tastes like it took all day even when it didn't. Green papaya adds a tender, subtly sweet bite that soaks up every bit of that aromatic broth, while moringa leaves stirred in at the end bring a pop of color and a fresh, slightly earthy finish. Every single ingredient here is naturally free of added nitrates and nitrites — no cured meats, no processed seasonings, no preservatives hiding in the pantry staples. Coconut aminos stand in for soy sauce and bring a gentle umami depth without any of the additives that can sneak into conventional condiments. This is the kind of wholesome, nourishing bowl that works just as well for a weeknight dinner as it does when someone in the house needs something warm and restorative. Serve it with steamed rice on the side to soak up every last drop of that golden, gingery 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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