Xanthan Gum 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. Fresh ginger coins, garlic, and a touch of turmeric give the broth its golden hue and that slow, building heat that makes you want to keep going back for more. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is practically falling off the bone, soaking up every bit of that rich, coconut aminos-kissed broth along the way. Green papaya adds a tender, subtly sweet contrast, while moringa leaves stirred in at the end bring a vibrant pop of color and earthy freshness. Every single ingredient here is naturally free of thickeners and binders — the body of this soup comes entirely from the bone broth and the slow simmer, no additives needed. It's a dish that proves you don't need anything artificial to get a broth that feels full, satisfying, and genuinely complex. Serve it straight from the pot with a generous ladle of everything in the bowl.
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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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