Pecan Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a warm hug — deeply savory, gently spiced, and loaded with tender chicken, soft green papaya, and vibrant moringa leaves. The broth gets its backbone from bone broth simmered with fresh ginger coins, garlic, and a touch of turmeric, giving it that golden hue and subtle earthiness that makes tinola so comforting. Coconut aminos add a quiet depth of umami without any soy, and coconut oil ties the whole thing together with a faint tropical richness. Every single ingredient in this recipe is naturally free from tree nuts, so there is no need to scrutinize labels or worry about cross-contact hiding in a store-bought shortcut. The technique is straightforward — bloom your aromatics, sear the chicken until lightly golden, then let everything simmer low and slow until the meat practically falls from the bone. Moringa leaves go in at the very end so they stay bright green and tender rather than turning muddy. Ladle it into deep bowls and make sure every serving gets a piece of chicken, a chunk of papaya, and a generous handful of those gorgeous greens.
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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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