Pork Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired soup is pure comfort in a bowl — fragrant with fresh ginger, golden from a touch of turmeric, and deeply savory thanks to a base of bone broth and coconut aminos. Bone-in chicken thighs and drumsticks simmer until the meat is falling-off-the-bone tender, soaking up every bit of that aromatic broth along the way. Green papaya adds a subtle, slightly sweet chew that balances the warmth of the ginger beautifully, while moringa leaves bring a pop of color and earthy freshness right at the end. The whole thing comes together in one pot, which means less cleanup and more time enjoying a genuinely nourishing meal. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or make any swaps — the recipe works exactly as written. Coconut oil and coconut aminos keep the flavor profile rich and deeply satisfying without relying on any ingredients that might raise concerns. Serve it with steamed rice to soak up the broth, and don't be surprised if everyone asks for seconds.

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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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