Nutmeg Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired broth soup is the kind of bowl that feels like a reset — deeply savory, gently warming, and nourishing from the first spoonful to the last. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically slides off the bone, while green papaya softens into tender, subtly sweet chunks that soak up every bit of the golden broth. Fresh ginger does the heavy lifting here, lending that signature gentle heat and brightness that makes tinola so comforting without relying on any of the warm spices that can be tricky to avoid. Coconut oil, coconut aminos, and a touch of turmeric round out the flavor in a way that feels rich and complex but is completely free of any hidden spice blends or pre-mixed seasonings. The moringa leaves go in right at the end, wilting into the broth in just a minute or two and adding a pop of color and a boost of earthy freshness. Every ingredient is straightforward and easy to source, so there's no guesswork about what's actually in your bowl. It's a deeply satisfying one-pot meal that proves simple, clean cooking can be absolutely full of flavor.

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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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