Filipino · Main course · SAMPLE RECIPE
Chicken tinola · ginger & green papaya soup
A clear, ginger-scented chicken soup with tender green papaya and leafy greens. Gentle, savory, and made for spooning alongside a bowl of rice.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Choose green, unripe papaya.
The papaya should be firm with pale flesh, not soft and orange like a ripe dessert papaya. Chayote is a useful alternative. This version uses spinach for easy shopping; moringa or chili leaves appear in other Filipino preparations. Rice is prepared separately.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Chicken tinola · ginger & green papaya soup
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Philippines
Chicken tinola · ginger & green papaya soupBeyond the plate.
Ginger, clear broth, and tender chicken make a quiet kind of comfort.
ORIGINS & EVOLUTION
A familiar chicken soup.
Tinolang manok pairs chicken with a ginger-scented broth, green papaya or chayote, and leafy greens. Individual households vary the vegetables and chicken pieces.
CULTURAL CONTEXT
A bowl beside the rice.
Tinola is commonly a main dish, with rice served alongside rather than stirred into the soup. Fish sauce supplies a savory counterpoint to the gently flavored vegetables.
AT THE TABLE
Accessible greens.
We use spinach here. Moringa and chili leaves are other familiar choices, while green papaya contributes a firm, mild bite that ripe papaya cannot provide.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes