Yeast Free Ginger Coconut Tinola
This Filipino-inspired broth soup is the kind of bowl that feels like it was made to heal you from the inside out. Fragrant ginger coins, golden-sautéed chicken, and tender green papaya come together in a deeply savory broth that is warming without being heavy. Coconut aminos stand in for soy sauce, adding a gentle umami depth while keeping the ingredient list clean and free of fermented additives that can be a concern for those avoiding yeast. Bone broth forms the backbone of the soup, giving it a richness that tastes like it simmered all day even when it hasn't. The moringa leaves stirred in at the end bring a pop of color and a boost of nutrition that makes the whole pot feel genuinely nourishing. Every component here is straightforward and whole — no hidden yeast extracts, no fermented condiments, just real food cooked simply and well. Ladle it into deep bowls and make sure everyone gets a piece of chicken, a chunk of papaya, and a tangle of those bright green leaves.
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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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