Walnut Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that feels like a reset button — deeply savory, gently warming, and nourishing from the first spoonful to the last. Bone-in chicken thighs and drumsticks simmer low and slow until the meat practically falls off the bone, while green papaya softens into tender, subtly sweet chunks that soak up every bit of the golden broth. Fresh ginger coins and minced garlic build a fragrant, aromatic base, and a pinch of turmeric gives the soup its gorgeous warm hue without overpowering the other flavors. Coconut aminos add a quiet depth in place of soy sauce, keeping the whole thing clean and ingredient-forward. The finishing touch — moringa leaves stirred in at the very end — wilts into the broth in just a minute or two, adding a pop of bright green color and a boost of earthy freshness. Every component in this recipe is naturally free from tree nuts, so there is nothing to swap or second-guess; just straightforward, wholesome cooking with no hidden surprises. It is the kind of comforting, one-pot meal you will 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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