Shellfish Free Ginger Coconut Tinola
This Filipino-inspired broth is the kind of bowl that warms you from the inside out — deeply savory, gently spiced with fresh ginger, and brightened by tender green papaya and wilted moringa leaves. Bone-in chicken thighs and drumsticks simmer low and slow in a base of bone broth, coconut aminos, and a whisper of turmeric, building a soup that feels both nourishing and genuinely craveable. The coconut oil adds a subtle richness without heaviness, and the ginger coins perfume the whole pot in the best possible way. Every ingredient here is straightforward and naturally free from shellfish, so there's no need to scrutinize labels or worry about hidden seafood-based seasonings sneaking in. The green papaya softens into silky, mild chunks that soak up all that golden broth, while the moringa leaves add a pop of color and a fresh, slightly earthy finish. It's a one-pot meal that comes together with minimal fuss and delivers maximum comfort — the kind of recipe you'll want on rotation all year long.
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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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