Tinola

Ingredients

Instructions

1. 1

   Prepare everything first: peel and julienne the ginger, mince the garlic, slice the onion, peel and cut the green papaya, and strip the moringa leaves from the stems. Keeping the papaya pieces similar in size helps them cook evenly within the short cooking time.

2. 2

   Heat the oil in a medium pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and the onion starts to soften; do not let the garlic brown, or the broth can taste bitter.

3. 3

   Add the chicken and cook for 3-4 minutes, turning once, until the surface loses its raw look. Pour in the fish sauce and cook for 30 seconds so it coats the chicken and seasons the base of the soup.

4. 4

   Pour in the water and bring to a boil over medium-high heat, skimming off any foam for a clearer broth. Once boiling, lower to a steady simmer and cook for 12 minutes.

5. 5

   Add the green papaya and black pepper. Simmer for 6-8 minutes, until the papaya is tender but still holds its shape and the chicken is fully cooked to the bone; the thickest part of the chicken should no longer be pink and the juices should run clear.

6. 6

   Add the moringa leaves and simmer for 1 minute just until wilted. Taste the broth and adjust with the extra fish sauce if needed. Serve hot with plenty of broth in each bowl.

Nutrition per serving

Notes

• •For the fastest beginner-friendly version, use small chicken pieces on the bone; they stay juicy and flavor the broth quickly.
• •If moringa leaves are unavailable, spinach can work, but traditional tinola uses malunggay or sometimes chili leaves.
• •Green papaya should be firm and unripe; ripe papaya will become too soft and sweet for this soup.
• •This is naturally grain-free and fits a paleo-style menu if your paleo approach includes fish sauce.

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