Rice Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired broth-based soup is deeply warming, built on layers of aromatics that make the whole kitchen smell incredible from the first minute the ginger hits the pan. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is fall-off-the-bone tender, soaking up a golden, turmeric-kissed broth that feels both nourishing and genuinely craveable. Green papaya adds a soft, subtly sweet bite that balances the savory depth of bone broth and coconut aminos, while moringa leaves bring a pop of color and freshness right at the end. Every single ingredient here is naturally grain-free, so there's no swapping or substituting required — this is just the dish as it was always meant to be made. Coconut oil and coconut aminos do the heavy lifting in place of any soy-based sauces, keeping the flavor profile clean without sacrificing that umami backbone. It's the kind of bowl that works equally well as a weeknight dinner or something you'd make when someone needs a little comfort — hearty enough to stand alone, no side of rice needed to feel satisfied.

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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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