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Filipino tinola with chicken, green papaya, and malunggay in clear ginger broth.

Filipino Tinola

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A clear Filipino ginger chicken soup with green papaya, fish sauce, and tender malunggay leaves.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Filipino
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Aromatics
  • 3 lb bone-in chicken thighs and drumsticks cut at the joints
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 5 cloves garlic minced
  • 3 inch fresh ginger peeled and cut into matchsticks
  • 3 tbsp fish sauce plus more to taste
  • 8 cups water or unsalted chicken stock
Vegetables and Finish
  • 1 1/2 lb green papaya peeled, seeded, and cut into wedges
  • 3 cups malunggay leaves or baby spinach loosely packed
  • 1/2 tsp ground black pepper
  • 2 whole scallions sliced

Equipment

  • Large stockpot
  • Chef's knife
  • Cutting board
  • Ladle

Method
 

Build the Broth:
  1. Heat oil in a stockpot over medium heat. Cook onion for 5 minutes, then add garlic and ginger and cook for 1 minute.
  2. Add chicken and cook, turning occasionally, until the surfaces lose their raw color. Stir in fish sauce and cook for 1 minute.
Simmer:
  1. Add water or stock and bring to a boil. Skim any foam, reduce to a gentle simmer, cover partly, and cook for 25 minutes.
  2. Add green papaya and simmer for 15 to 18 minutes, until the chicken is cooked through and the papaya is tender but intact.
Finish:
  1. Stir in malunggay and black pepper for the final 2 minutes. Taste for fish sauce, scatter with scallions, and serve hot.

Nutrition

Calories: 420kcalCarbohydrates: 16gProtein: 36gFat: 23gSaturated Fat: 6gCholesterol: 145mgSodium: 940mgFiber: 3gSugar: 7g

Notes

  • Keep the pot at a gentle simmer so the broth remains clear and the chicken stays tender.
  • Refrigerate for three days; reheat gently and add fresh greens only after the soup is hot.