Soy Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of meal that feels like a warm hug — deeply savory, gently spiced with fresh ginger, and brightened by tender green papaya and wilted moringa leaves. The broth builds its richness from bone-in chicken and a solid pour of bone broth, so every spoonful is full-bodied without relying on anything processed or hidden. Coconut aminos step in where soy sauce would typically go, delivering that same umami depth with zero soy involved — a swap that works seamlessly and doesn't compromise the soul of the dish. Coconut oil carries the aromatics beautifully, and the turmeric adds a subtle golden warmth that makes the whole pot look as good as it tastes. Green papaya softens into silky, almost buttery chunks that soak up the broth, while the moringa leaves bring a fresh, slightly earthy finish in the last couple of minutes of cooking. It's a one-pot meal that comes together with straightforward technique and honest ingredients, making it just as weeknight-friendly as it is impressive enough to serve to guests.
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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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