Seeds Free Ginger Coconut Tinola

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(24)

This Filipino-inspired broth dish is the kind of meal that warms you from the inside out — deeply savory, gently spiced with fresh ginger, and brightened by tender green papaya and wilted moringa leaves. The base builds beautifully from coconut oil, aromatics, and bone broth, giving you a rich, nourishing soup without any seeds hiding in the ingredient list. Coconut aminos step in to add that subtle umami depth, and a touch of ground turmeric gives the broth a gorgeous golden hue. Bone-in chicken thighs and drumsticks are the real star here — they stay juicy through the simmer and practically fall off the bone by the time they're done. Green papaya softens into silky, mild chunks that soak up all that fragrant broth, while the moringa leaves add a pop of color and freshness right at the end. It's a one-pot wonder that feels both comforting and clean, with every ingredient pulling its weight.

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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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