Tinola (Filipino Ginger-Garlic Chicken Soup)
Tinola is a traditional Filipino chicken soup featuring a soothing, aromatic broth infused with ginger and garlic. Made with tender chicken, green papaya or chayote, and nutrient-rich leafy greens like malunggay or bok choy, this comforting soup is perfect for nourishing the body and soul. Easy to prepare and deeply flavorful, Tinola is a staple in Filipino home cooking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Filipino
- Diet: Gluten Free
Ingredients
3 tablespoons neutral oil (canola or avocado)
½ cup chopped yellow onion
¼ cup thinly sliced fresh ginger
6 cloves garlic, minced
1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
4 cups low-sodium chicken broth
1 ½ cups peeled and cubed green papaya or chayote
2 cups chopped malunggay (moringa) leaves or bok choy leaves
1 tablespoon fish sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
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Heat oil in a large pot over medium heat. Sauté onions, ginger, and garlic until fragrant and softened, about 3-5 minutes.
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Add chicken pieces and cook until lightly browned on all sides.
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Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
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Add cubed green papaya or chayote and cook until tender, about 10 minutes.
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Stir in fish sauce, salt, and pepper.
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Add malunggay or bok choy leaves and cook for another 2-3 minutes until wilted.
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Adjust seasoning to taste and serve hot.
Notes
Use whole chicken pieces or bone-in thighs for richer broth.
Substitute green papaya with chayote or unripe papaya.
Add chili peppers for spice if desired.
Incorporate lemongrass or fish sauce alternatives to vary flavor.
Serve with steamed jasmine or sticky rice.
