Paleo Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and built on ingredients that are as nourishing as they are flavorful. Bone-in chicken thighs and drumsticks simmer low and slow in rich bone broth until the meat is practically falling off the bone, while fresh ginger coins and turmeric give the broth a golden, aromatic depth that feels almost medicinal in the best way. Green papaya softens into tender, subtly sweet chunks that soak up every bit of that fragrant liquid, and moringa leaves stirred in at the end add a pop of color and a boost of earthy freshness. Coconut aminos stand in for soy sauce here, delivering that same savory umami note without any grain or legume ingredients — so the whole pot stays completely grain-free and ancestral-diet friendly without any compromise on flavor. Traditional tinola is already a pretty clean dish, and these swaps keep the spirit of the recipe fully intact. It is the kind of weeknight dinner that looks and tastes like you spent all day on it, even though the process is mostly hands-off simmering. Ladle it into deep bowls and make sure everyone gets a piece of chicken, a chunk of papaya, and a tangle of those bright green leaves.
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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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