By: Andrew Arcangel | Last Updated: August 8, 2026
Ulam · Gentle ComfortTinolang Manok
🥩 True Keto
At least 25g protein and 10g carbs or less per serving — fat isn't capped, since real keto relies on fat as the primary fuel.
🌿 Healthy Option
350 calories or less, 15g fat or less, at least 15g protein, and 10g sugar or less per serving.
💪🏽 Lean & High Protein
At least 25g protein, 10g carbs or less, 20g fat or less, and 5g sugar or less per serving.
A clear, gingery chicken soup with green papaya and chili leaves — the dish Filipino households turn to when someone's feeling under the weather, or just craving something light.
Tinola is built on a simple formula — ginger, onion, garlic, and chicken simmered into a clean, mildly sweet broth. Unlike sinigang's sourness or kare-kare's richness, tinola stays gentle throughout, which is exactly why it's the go-to soup for rainy days, recovery meals, or just when you want something that doesn't sit heavy.
Green papaya's role
Unripe green papaya is the traditional vegetable in tinola — it stays firm and slightly crisp even after simmering, unlike ripe papaya, and has a mild flavor that soaks up the ginger broth well. Chayote is the most common substitute when green papaya isn't available.
Ingredients
- 2 lbs chicken, cut into pieces
- 2 tbsp cooking oil
- 1 thumb ginger, sliced into strips
- 1 onion, sliced
- 4 cloves garlic, minced
- 6 cups water or chicken broth
- 2 tbsp fish sauce (patis)
- 1 small green papaya, sliced, or chayote
- 2 cups chili leaves (dahon ng sili) or spinach
- 1-2 whole siling haba (green chili), optional
No chili leaves at your store? Fresh spinach or malunggay (moringa) leaves are common, easy-to-find substitutes.
Nutrition estimated per serving
- 260Calories
- 26gProtein
- 14gFat
- 10gCarbs
- 3gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Sauté aromatics. Heat oil in a pot and sauté ginger strips until fragrant, then add onion and garlic.
- Brown the chicken. Add chicken pieces and cook until lightly seared on the outside.
- Simmer the broth. Pour in water or broth and season with fish sauce. Bring to a boil, then reduce to a simmer and cook until chicken is cooked through, about 20-25 minutes.
- Add papaya. Add sliced green papaya or chayote and simmer until just tender, about 8-10 minutes.
- Add greens. Add chili leaves and whole chilies, simmering just 1-2 minutes until wilted.
- Serve. Taste and adjust seasoning with more fish sauce if needed. Serve hot on its own or with rice.
Tips & variations
- Tinolang isda: a fish version using milkfish (bangus) or tilapia simmers much faster, just 10-15 minutes.
- Extra ginger: some households double the ginger for a punchier, more warming broth, especially in cooler weather.
- Malunggay version: moringa leaves are a common and nutritious substitute for chili leaves.
Frequently asked questions
Is tinola the same as sinigang?
No — sinigang is defined by a sour tamarind broth, while tinola's broth is clear, mild, and built mainly around ginger, with no sourness at all.
Can I use chicken breast instead of bone-in pieces?
You can, but bone-in thighs and legs give a richer broth and stay more tender through the simmer — breast meat can dry out.
Where do I find green papaya?
Filipino, Southeast Asian, or Latin American grocery stores typically carry unripe green papaya, often sold whole in the produce section.
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