Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.
- 3 tablespoons canola oil or avocado oil
- 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 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1 ½ cups peeled and cubed green papaya or chayote
- 2 cups chopped malunggay leaves or bok choy leaves
- 1 tablespoon fish sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Step 1
Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.
To make ahead: Cover and refrigerate for up to 3 days.
Learn more about this healthy Filipino soup.
Serving Size: 1 1/2 cups Per Serving: 344 calories; protein 27.4g; carbohydrates 14.2g; dietary fiber 1.9g; sugars 6.1g; fat 20.5g; saturated fat 3.6g; cholesterol 75.5mg; vitamin a iu 2134.5IU; vitamin c 52.1mg; folate 56mcg; calcium 82.8mg; iron 2.3mg; magnesium 51.9mg; potassium 634.2mg; sodium 663mg; thiamin 0.1mg. Exchanges:
3 lean protein, 2 1/2 fat, 1 vegetable, 1/2 fruit