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. Source: EatingWell.com, October 2019

Natalia B. Roxas


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

344 calories; 20.5 g total fat; 3.6 g saturated fat; 76 mg cholesterol; 663 mg sodium. 634 mg potassium; 14.2 g carbohydrates; 1.9 g fiber; 6 g sugar; 27.4 g protein; 2135 IU vitamin a iu; 52 mg vitamin c; 56 mcg folate; 83 mg calcium; 2 mg iron; 52 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I just used about 1T of ginger (minced) and I used the Chayote squash instead of papaya. This turned out great. Will be making it again. Read More
Rating: 5 stars
This soup is so good--I love how gingery it is and the fish sauce adds wonderful umami. I hope to not have any colds this winter but this is definitely the soup I am making if I do get one. Read More