Wheat Free Ginger Coconut Tinola
This Filipino-inspired ginger broth soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and loaded with tender bone-in chicken that practically falls off the bone. The broth builds its richness from a base of sautéed onion, garlic, and fresh ginger coins, then deepens further with bone broth and a touch of turmeric that gives everything a gorgeous golden hue. Coconut aminos step in as the umami backbone here, delivering that savory depth you'd expect from a traditional soy-based seasoning — without any wheat in sight. Chunks of green papaya soak up the broth as they simmer, turning silky and subtly sweet, while moringa leaves stirred in at the end add a pop of color and a fresh, earthy finish. Every single ingredient in this pot is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. It's a complete, nourishing meal in one pot — ideal for a slow weeknight dinner or whenever you need something restorative and real.
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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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