Gingered Chicken Tinola and Green Papaya Soup Recipe
A hearty Tinola soup combines bone-in chicken with ginger, green papaya, and chile leaves, simmered in broth.
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Instructions
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Prepare ginger by peeling and julienning, smash garlic, and thinly slice shallots.
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Heat oil in a pot over medium-low heat; sauté ginger, garlic, and shallots until fragrant and lightly browned.
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Increase heat to medium-high; add chicken and cook until lightly browned.
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Season with fish sauce; continue cooking uncovered until liquid reduces.
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Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer chicken for 40-45 minutes.
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While chicken simmers, halve green papaya, remove seeds, peel, and cut into wedges; remove chile leaves from stalks.
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After 30 minutes of simmering, taste broth and adjust fish sauce if needed; add papaya wedges.
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Increase heat to boil broth, then reduce to low, cover, and simmer for 15 minutes or until papaya is tender; adjust seasonings if necessary.
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Turn off heat; sprinkle chile leaves over soup.
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Cover pot and allow chile leaves to cook in residual heat for 5-10 minutes.