This Filipino-inspired broth soup is the kind of bowl that feels like a reset button — deeply savory, gently warming, and built on ingredients that are as nourishing as they are flavorful. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls from the bone, while fresh ginger coins and ground turmeric give the broth a golden hue and a subtle, aromatic heat. Coconut aminos stand in for soy sauce, keeping the umami rich without introducing any grain-based condiments that could be a concern for those avoiding certain fermented or malt-derived products. Green papaya softens into silky, mild chunks that soak up every bit of that fragrant broth, and a final handful of moringa leaves wilts in at the end for a pop of color and a boost of earthy freshness. Every ingredient here is naturally free from rye and any rye-adjacent grains, so there is no label-reading anxiety — just clean, whole-food cooking from start to finish. It is a one-pot meal that is as practical as it is impressive, and the leftovers taste even better the next day once the flavors have had time to meld.
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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.
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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