Whole 30 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 base builds slowly with aromatics: sliced onion, coins of fresh ginger, and garlic bloomed in coconut oil until the whole kitchen smells incredible. Coconut aminos stand in for soy sauce seamlessly, delivering that familiar umami depth without any of the off-plan ingredients that make traditional versions a no-go. Bone broth adds richness and body, while a touch of turmeric gives the golden broth a subtle earthiness that ties everything together. Green papaya softens into silky, mild chunks that soak up all that fragrant liquid, and the moringa leaves wilt in at the very end — bright green, slightly grassy, and packed with flavor. It's a complete, nourishing meal in a single pot, and the kind of recipe that proves eating clean doesn't mean giving up the dishes you love most.
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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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