When it’s minus something outside (oh, the joys of Canadian winters), there’s nothing quite like wrapping your hands around a hot bowl of soup. And if that soup happens to be traditional Filipino tinola, well, then you’re in for an extra treat! It’s the kind of comfort food that feels like a warm hug from your favourite tita (auntie). Let’s be honest, we could all use more of those.
Why Tinola Is the Star of Filipino Soups
If soups had a popularity contest, traditional Filipino tinola would be the one everyone secretly votes for. It’s the Beyoncé of soups. Except less “Single Ladies” and more “take care of you when you’re down with a cold.” Think of it as chicken soup’s sophisticated cousin. With an aromatic broth that balances the sharpness of ginger. Added with the sweetness of green papaya and the savoury umami of fish sauce.
But don’t be fooled by its simplicity. Tinola is like one of those deceptively basic outfits that suddenly looks runway-worthy when you add just the right scarf and shoes. Here, the secret weapons are the fresh ginger and the malunggay (moringa) leaves. They bring a subtle depth of flavour and texture that other soups can only dream of. If malunggay isn’t in the cards for you (Canada, why you gotta be like this?), spinach is a worthy substitute. It might not make you feel quite as much like a superhero, but it gets the job done.
Chicken, Ginger, and Garlic: The Dream Team
In the world of Filipino cuisine, chicken tinola is that dish every lola (grandma) insists you need when you’re not feeling your best. And she’s right. It’s the magical trifecta of chicken, ginger, and garlic. It works wonders for the soul (and probably for that sniffly nose, too). The chicken, usually bone-in for extra flavour, simmers away in the broth, soaking up all those garlicky-ginger goodness vibes. And let’s not forget the garlic—it mellows as it cooks, transforming from sharp and pungent to mellow and sweet.
And ginger—let’s talk about ginger. This root may not look like much, but it knows what it’s doing. It adds warmth. A little spice. And that gentle kick that makes you feel alive even when you’re buried under three blankets.
The Green Papaya Dilemma (Or: How I Learned to Love Chayote)
Ah, green papaya, the one ingredient I feel slightly betrayed by when I can’t find it here in Canada. But, as any creative cook will tell you, chayote is a perfectly fine stand-in. Sure, it’s not exactly the same, but it’s got that same slightly crunchy texture that drinks up all the broth’s flavours, just like papaya. Plus, there’s something satisfying about knowing you’ve made it work with what you’ve got.
The papaya (or chayote, if that’s your reality too) brings a gentle sweetness and a firm bite, which pairs perfectly with the tender chicken and fragrant broth. It’s a texture party, and everyone’s invited.
Fish Sauce: The MVP of Tinola
If you’ve never cooked with fish sauce, you might be wondering, “What’s all the fuss about?” Well, let me tell you—it’s a game changer. A splash of this salty, umami-rich liquid is what turns your tinola from “pretty good” to “wow, who made this?!” The depth it adds is unreal, and it somehow manages to tie all the flavours together without being overpowering. Just don’t go overboard—a little goes a long way!
Tinola: The Ultimate Winter Warrior
In the end, traditional Filipino tinola is much more than a soup. It’s a meal that tells a story—of family, of warmth, and of home. Whether you’re trying to survive a Canadian cold snap or just want something that tastes like a big bowl of comfort, tinola is always there for you.
And hey, if it’s good enough to get me through winter, I’m pretty sure it’s going to win over your household too.
Tinolang Manok (Chicken Tinola)
Ingredients
- 2 lbs. chicken cut into serving pieces (wings, drummettes, drumsticks, etc.)
- 1 unripe (green) papaya wedged
- 1 cup malunggay leaves
- 3 thumbs ginger julienne
- 4 cloves garlic crushed and chopped
- 1 piece onion sliced
- 6 cups water
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fish sauce
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat the oil.
- Add onion and ginger, and sauté for about 2 minutes.
- When the onion starts to get soft, add garlic and sauté for 2 minutes.
- Add the chicken. Let the chicken cook, stirring occasionally, for 5 minutes or until it turns light brown.
- Add fish sauce. Let the chicken cook, stirring occasionally, for another 2 minutes.
- Add water, and bring to a boil. Skim any scum that floats to the top.
- Lower the heat to a simmer. Cover the pot and simmer for 30 minutes or until the chicken is cooked through.
- Add papaya and simmer for about 5 minutes or until tender yet crisp.
- Season with pepper to taste.
- Add malunggay leaves and push down into the broth. Simmer for 2 minutes or until just wilted.
- Turn the heat off.
- Transfer the dish into a serving bowl.
- Serve and enjoy!
Notes
- Chayote, also known as mirliton or vegetable pear, can be an excellent alternative to green papaya in dishes like tinola. While green papaya is traditionally used for its mild sweetness and firm, slightly fibrous texture, chayote offers a similar crunch and subtle flavor, making it a suitable substitute. Both payaya and chayote absorb the flavours of the broth while providing a slight crunch, balancing the softness of the chicken and broth. Additionally, like green papaya, chayote is low in calories and packed with nutrients. It’s high in fiber, vitamin C, and antioxidants, which support digestion, immunity, and overall health.
- When malunggay (moringa) leaves are not readily available, you may use spinach leaves instead. While both leafy greens offer their own distinct qualities, spinach is a good alternative that still complements the flavours of the dish. Spinach, like malunggay, is a nutrient-dense green. It’s packed with vitamins A, C, and K, as well as iron, calcium, and antioxidants. While malunggay is higher in certain nutrients like vitamin A and calcium, spinach still provides significant health benefits, making it a good option in terms of nutrition. Because spinach lacks the slight bitterness of malunggay, you may want to enhance the overall flavor of the dish by adjusting the seasonings slightly. Adding a bit more ginger or a dash of fish sauce can help elevate the broth to make up for the milder taste of the spinach.