Chicken Ginger soup
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
July 19, 2025
Tinola is a traditional chicken soup that dates back to pre-colonial times, made with simple ingredients like chicken, ginger, green papaya (or chayote), and malunggay (moringa leaves). Its origins lie in early Filipino cooking methods that relied on fresh, local ingredients with regional variations. Some examples are in the Visayas, they sometimes add lemongrass and in the coastal regions of Mindanao, they use fish instead of chicken. Tinola is a beloved, nourishing dish, often served to comfort the sick or as part of everyday family meals. It’s one of my favorite go-to soups and my favorite veggie combo is with chili leaves and papaya.
Note: Common vegetable combos include papaya OR chayote paired with either spinach, malungay (moringa) leaves, or chili leaves.
In a large pot over medium-high heat, add 1 tablespoon of olive oil. Sauté the garlic and onion for 1-2 minutes, allowing the onion to char slightly for added flavor.
Add the sliced ginger and stir-fry until fragrant.
Place the chicken thighs skin-side down in the pot, allowing the skin to brown nicely.
Pour in 2 tablespoons of fish sauce and mix well to combine.
Add the water and bouillon cube, bringing the mixture to a boil. Then, reduce to a simmer, partially covering the pot, and cook until the chicken is done, about 35 minutes. Skim off any impurities to ensure a clear broth.
Incorporate the chayote or papaya, cover, and cook until tender. Season to taste; I added the final tablespoon of fish sauce, along with some salt and a generous amount of pepper.
Just before serving, stir in the spinach, chili leaves, or malunggay, as they cook quickly. Serve hot with rice!
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