Paraben Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of meal that feels like a warm hug — deeply savory, gently spiced, and built on ingredients that are as clean as they come. Fresh ginger coins, minced garlic, and ground turmeric give the broth a golden, aromatic depth, while bone-in chicken thighs and drumsticks simmer until the meat is practically falling off the bone. Coconut oil and coconut aminos replace any processed condiments or additives, so every spoonful is free from the synthetic preservatives and chemical compounds that sneak into so many store-bought sauces and broths. Green papaya soaks up all that savory liquid as it cooks, turning tender and subtly sweet, and the moringa leaves stirred in at the end add a pop of bright green color and fresh flavor. For anyone navigating a lifestyle that avoids synthetic preservatives and certain chemical additives, this recipe is a natural fit — every component is whole, recognizable, and straightforward. It's the kind of dish that rewards patience, filling your kitchen with the scent of ginger and turmeric long before it hits the table.
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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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