Peanut Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is pure comfort in a bowl — fragrant, deeply savory, and nourishing in a way that feels almost medicinal on a cold or rainy day. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is falling-off-the-bone tender, while coins of fresh ginger and a touch of turmeric give the golden broth its signature warmth and gentle heat. Coconut aminos step in as the seasoning base, adding a subtle umami depth without any soy or hidden additives to worry about. Green papaya soaks up all that rich bone broth as it cooks, turning silky and soft, and the moringa leaves stirred in at the end stay bright and vibrant, adding a fresh, slightly earthy finish. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there is no label-scanning or substitution stress — just straightforward, wholesome cooking. It is the kind of recipe that makes the whole kitchen smell incredible and tastes like it took far more effort than it actually did.
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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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