Red Meat Allergy Friendly Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Ginger Coconut Tinola

This Filipino-inspired broth soup is the kind of bowl that feels like a hug from the inside out — deeply savory, gently warming, and layered with the kind of complexity that makes you want to keep going back for more. Built entirely around chicken, it sidesteps red meat entirely without sacrificing any of that rich, satisfying depth you want from a slow-simmered soup. Coconut oil, fresh ginger coins, and a splash of coconut aminos do a lot of the heavy lifting here, coaxing out a broth that's aromatic and slightly golden from a touch of turmeric. The green papaya softens into tender, almost silky chunks that soak up every bit of that fragrant liquid, while moringa leaves stirred in at the end add a pop of color and a fresh, slightly earthy finish. Bone broth gives the base real body, so the result tastes like something that's been going all day even when it hasn't. It's a genuinely nourishing one-pot meal that works just as well for a quiet weeknight dinner as it does when someone at the table needs something restorative and comforting.

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Ingredients

4 servings

Soup

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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