Seed Oil Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that feels like it's actually doing something good for you while you eat it — deeply savory, gently warming, and loaded with real ingredients from start to finish. Coconut oil stands in as the cooking fat, keeping every step completely free of refined vegetable or seed oils without sacrificing any of the rich, aromatic base you'd expect from a proper tinola. Bone-in chicken thighs and drumsticks simmer low and slow in bone broth until the meat is practically falling off the bone, while coins of fresh ginger and turmeric give the broth that golden, slightly spicy depth. Green papaya softens into tender, almost silky chunks that soak up all that savory liquid, and a handful of moringa leaves stirred in at the end adds a pop of bright green and a subtle earthiness. Coconut aminos rounds out the seasoning with a gentle umami note that keeps the whole thing clean and balanced. It's the kind of comforting weeknight soup that tastes like it took all day, even though the process is surprisingly straightforward.
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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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