1-Getting started with this Tinola Recipe feels like stepping into a cozy family kitchen! First, prepare all your ingredients by washing and slicing the ginger, garlic, onion, green papaya wedges, and leafy greens. If you’re adapting for vegan preferences, swap the chicken with firm tofu to keep that protein punch.

2-In a large pot, heat 3 tablespoons cooking oil over medium heat and sauté the 5 cloves garlic, 1 chopped onion, and 3 thumbs julienned ginger until they’re fragrant and the onion softens that’s about 2-3 minutes. This step builds a flavorful base that makes the whole soup pop!

3-Next, add the 3 lbs. chicken pieces and cook for around 2 minutes until they turn light brown, locking in that juicy goodness. Pour in the 2 tablespoons fish sauce and stir it all together for extra depth. Then, add 1 quart rice wash and bring everything to a boil, simmering for 10 minutes while adding 1 quart water as needed to reach your desired consistency.

4-After that, toss in the 2 green papaya wedges and let them simmer for 15 to 20 minutes until tender, soaking up all those rich flavors. Stir in the 2 chicken flavor cubes to amp up the taste, and season with ground black pepper if you like a little kick. Finally, turn off the heat, add the 1 ½ cups malunggay leaves and 1 cup hot pepper leaves, cover the pot, and let it sit for 2 minutes so the greens cook gently with the residual heat. For more ideas on Filipino soups, check out our easy Filipino soups guide on the blog!

5-Serve your Tinola hot, perhaps with steamed rice for a complete meal. Prep time is just 10 minutes, cook time runs about 1 hour, and the total time is around 1 hour and 10 minutes, making it ideal for busy schedules.