Southeast Asian · Lunch · Dinner
Tinola
Tinolang Manok
A soothing Filipino chicken soup simmered with plenty of fresh ginger, tender green papaya and a handful of peppery greens. Light, clean and deeply comforting.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 29% · Fat 28% · Protein 43%
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Ingredients
For 4 servings- about 6 thighs (520 g meat)Skinless chicken thighs, bone-in (weight is edible meat; about 700 g with bone)
- 5 cm piece40 gFresh ginger, peeled and cut into thin matchsticks
- 1 medium110 gOnion, sliced
- 4 cloves12 gGarlic, crushed
- 2 tsp9 gVegetable oil
- 2 tbsp36 gFish sauce
- 6 cups1,420 gWater
- 1 small (about 3 cups)450 gGreen (unripe) papaya, peeled, seeded and cut into wedges
- 3 cups loosely packed90 gFresh spinach or moringa (malunggay) leaves
- 1/2 tspBlack pepper, ground
- 1/4 tspSalt (optional)
Steps
- 1
Trim any visible fat from the chicken thighs.
- 2
Heat the oil in a large pot over medium heat.
- 3
Add the ginger and cook for 2 minutes until fragrant.
- 4
Add the onion and garlic and cook for 3 minutes until softened.
- 5
Add the chicken and cook for 4–5 minutes, turning, until lightly browned on the outside.
- 6
Stir in the fish sauce and cook for 1 minute.
- 7
Pour in the water and bring to a boil, about 8 minutes, skimming off any foam.
- 8
Lower the heat, cover and simmer for 20 minutes.
- 9
Add the green papaya and simmer for 8–10 minutes until just tender and the chicken reaches 74 °C / 165 °F near the bone.
- 10
Season with black pepper, and taste before adding the optional salt.
- 11
Turn off the heat, stir in the spinach or moringa leaves and let them wilt for 1 minute.
- 12
Serve hot in bowls.
Swaps, storage and make-ahead
Swaps
- Use chayote (sayote) cut into wedges instead of green papaya if papaya is hard to find.
- Swap the spinach or moringa for chili pepper leaves or bok choy for a different leafy green.
- Use boneless skinless chicken thighs and reduce the covered simmer time slightly, checking the chicken reaches 74 °C / 165 °F.
- For a gluten-free soup, choose a fish sauce labelled gluten-free, since some brands contain wheat.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The greens soften and darken on standing, so the soup is best fresh, and freezing is not recommended because the papaya turns mushy.
Make ahead
Cook the soup through the papaya step up to a day ahead and refrigerate, then reheat until steaming hot and stir in fresh greens just before serving. You can also peel and cut the ginger, onion and papaya a day in advance and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (672 g) | Per 100 g | |
|---|---|---|
| Calories | 258 kcal | 38 kcal |
| Protein | 27.9 g | 4.2 g |
| Carbohydrates | 18.8 g | 2.8 g |
| of which sugars | 10.6 g | 1.6 g |
| Fiber | 3.2 g | 0.5 g |
| Fat | 8.1 g | 1.2 g |
| of which saturated | 1.7 g | 0.3 g |
| Sodium | 874 mg | 130 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
