Oats Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and built on layers of real, whole ingredients. Bone-in chicken thighs and drumsticks simmer low and slow in a rich bone broth spiked with fresh ginger coins and turmeric, creating a golden, aromatic base that tastes like it took all day. Tender green papaya soaks up every bit of that broth, and a handful of moringa leaves stirred in at the end adds a pop of color and a subtle earthiness that makes the whole dish feel alive. Coconut oil and coconut aminos do the heavy lifting in terms of depth and umami, so there's no need for any grain-based thickeners or additives that could sneak in unwanted ingredients. Every component here is naturally free of oats and oat derivatives — no fillers, no hidden starches, just clean, nourishing food. It's an ideal weeknight dinner when you want something comforting but don't want to compromise on what goes into your bowl.
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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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