Pistachio 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 built on layers of real, whole ingredients. Fresh ginger coins, garlic, and a touch of turmeric give the broth a golden hue and a subtle heat that builds beautifully as the chicken slowly simmers to fall-off-the-bone tenderness. Green papaya soaks up all that flavor as it softens, while moringa leaves stirred in at the end stay bright and vibrant, adding a fresh, earthy finish. Coconut aminos and bone broth do the heavy lifting in the flavor department, so every spoonful is rich without being heavy. Because every ingredient here is straightforward and naturally sourced, there's no need to scrutinize labels for hidden nuts or shared-facility warnings — just clean, confident cooking from start to finish. It's a one-pot meal that's as nourishing as it is satisfying, and it reheats beautifully if you're lucky enough to have leftovers.
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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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