Tinolang Manok (Filipino Chicken Ginger Soup)
Tinolang manok is a clear Filipino chicken ginger soup with raw papaya, moringa leaves, fish sauce, onion, and garlic.
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55 mintotal
Prep 15 min · Cook 40 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed; the soup depends on a calm simmer after the first boil so the broth stays clear.
Method
Heat oil in a pot over medium heat, then sauté onion, garlic, and ginger for 2 minutes until fragrant.
2 min
Add chicken pieces and cook for 5 minutes, turning until the outside is no longer pink.
5 min
Add fish sauce and cook for 1 minute so it seasons the chicken.
1 min
Pour in water, bring to a boil, then lower the heat and simmer for 25 minutes.
25 min
Add raw papaya and simmer for 8 to 10 minutes until tender.
8–10 min
Add moringa leaves and ground black pepper, cook for 1 minute, then turn off the heat.
1 min
How to tell it's done
The broth should be clear and gingery, the chicken tender, and the papaya soft but intact.
Getting it right
Tip
Let the ginger flavor the oil well before adding chicken; this gives tinola its clean warming taste.
What to serve it with
Serve hot with steamed rice and a small bowl of fish sauce with calamansi on the side.
Common mistakes
- The broth tastes flat or turns cloudy.
- Sauté the ginger well, skim after the first boil, simmer gently, and add moringa only at the end.
Substitutions
- Moringa Leaves → Spinach — Spinach can be used if moringa leaves are unavailable; add it at the end.
- Raw Papaya → Bottle Gourd — Bottle gourd is not traditional but gives a mild, tender vegetable texture.
Storing and reheating
Refrigerate tinola for up to 3 days. Reheat gently and add fresh moringa leaves after warming if possible; freezing is not ideal once papaya and greens are added.
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