Sesame Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like a warm hand on your shoulder — deeply savory, gently spiced, and built on ingredients that do real work. Fresh ginger coins, garlic, and a touch of turmeric give the broth its golden color and that clean, aromatic heat, while coconut aminos add a subtle umami depth without any soy or wheat in sight. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically slides off the bone, soaking up every layer of flavor along the way. Green papaya softens into tender, almost silky chunks that absorb the broth beautifully, and moringa leaves stirred in at the end keep everything bright and fresh. For anyone navigating sesame allergies, this recipe is naturally free of tahini, sesame oil, and the hidden sesame that sneaks into so many Asian-inspired dishes — every ingredient here is straightforward and easy to verify. Coconut oil and coconut aminos do all the heavy lifting in terms of richness and seasoning, so there is no need to reach for anything that could cause concern. It is a comforting, nourishing pot of soup that earns a permanent spot in the weeknight rotation.
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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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