Tinola (Filipino Ginger Chicken Soup with Green Papaya)
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The papaya has to be green and firm, not the ripe fruit, and it is added only after the chicken has simmered, so it softens to fork-tender while keeping its shape.
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Plenty of julienned ginger, fried first with garlic and onion, gives tinola's clear broth a clean, sharp heat.
Ingredients
Instructions
- 1
Cut 700 g boneless chicken thighs into bite-size pieces and pat dry.
Julienne 40 g ginger; slice 4 garlic cloves and 1 onion. Peel and seed the green papaya, then weigh 300 g flesh and cut into bite-size pieces. Wash 120 g spinach.
- 2
Heat 1 tablespoon vegetable oil in a pot over medium heat.
Stir the ginger, garlic, and onion for about 2 minutes until fragrant.
- 3
Add the chicken and cook over medium heat for about 4 minutes, turning until the exterior changes color.
Coat with 2 tablespoons fish sauce and cook for 1 more minute.
- 4
Add 1400 ml water and bring to a boil.
Skim the foam, lower to medium-low, and simmer for about 20 minutes. Check that the center of a thick chicken piece reaches at least 74C (165F) with a thermometer, and continue simmering if the meat is not tender.
- 5
Add the prepared green papaya and simmer for about 8 minutes.
It should admit a fork while holding its shape; cook longer if it is still hard.
- 6
Lower the heat and add the spinach for about 1 minute.
Turn off the heat when the leaves wilt and serve the soup.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Lalaine Manalo: Tinolang Manok
Lalaine Manalo: Tinolang Manok · Checked: 2026-09-12
- USDA FSIS Safe Minimum Internal Temperature Chart
USDA FSIS Safe Minimum Internal Temperature Chart · Checked: 2026-09-12
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