Green papaya tinola is a beloved Filipino soup made with chicken, unripe papaya, and malunggay (moringa) leaves, simmered in a ginger-garlic broth. The green papaya soaks up the savory liquid while staying slightly firm, and the ginger gives the soup a warm, aromatic kick. It’s a comforting, one-pot meal that’s easy to make and perfect for weeknights.
Ingredients
- 2 tablespoons (30 ml) cooking oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips
- 2 pounds (900 g) chicken pieces (legs, thighs, or a whole cut-up chicken)
- 1 tablespoon (15 ml) fish sauce (patis), plus more to taste
- 6 cups (1.4 L) water or chicken broth
- 1 medium green papaya (about 2 pounds / 900 g), peeled, seeded, and cut into 2-inch chunks
- 2 cups (60 g) fresh malunggay (moringa) leaves, or substitute baby spinach
- Salt and ground black pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant and the onion is translucent.
- Add the chicken pieces and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
- Pour in the fish sauce and stir to coat the chicken. Cook for 1 minute.
- Add the water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through. If using bone-in chicken, check that the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum) with a food thermometer.
- Add the green papaya chunks and continue to simmer for another 10–12 minutes, until the papaya is tender but still holds its shape.
- Stir in the malunggay leaves (or spinach) and cook for 2–3 minutes, just until wilted.
- Season with salt and pepper to taste. Serve hot in bowls.
Tips
- Choosing green papaya: Look for a firm, unripe papaya with green skin and no soft spots. It should feel heavy for its size. If you can’t find green papaya, use chayote (sayote) or unripe honeydew melon as a substitute; the texture will be slightly different but still delicious.
- Malunggay substitute: Fresh malunggay leaves are traditional, but they can be hard to find outside the Philippines. Baby spinach or water spinach (kangkong) works well—add them at the end to avoid overcooking.
- Don’t overcook the papaya: Green papaya becomes mushy if cooked too long. Add it in the last 10 minutes of cooking so it retains a pleasant bite.
- Adjusting the broth: The fish sauce adds saltiness, so taste before adding extra salt. For a richer broth, use chicken broth instead of water.
Serving Suggestions
Serve green papaya tinola hot as a main dish with steamed jasmine rice. It’s also commonly enjoyed with a side of patis (fish sauce) and calamansi (or lemon) for dipping the chicken. A simple vegetable side dish like stir-fried bok choy would round out the meal.
Variations
- Seafood tinola: Replace chicken with firm white fish like tilapia or salmon, and reduce the simmering time to 10 minutes. Add the fish after the papaya is tender.
- Pork tinola: Use pork belly or pork ribs instead of chicken. Brown the pork first, then simmer until tender, about 30 minutes.
- Spicy version: Add 2–3 sliced bird’s eye chilies (siling labuyo) along with the ginger for a spicy kick.
- Vegetarian tinola: Skip the chicken and use vegetable broth. Add tofu or chickpeas for protein, and simmer the papaya for 15 minutes.
Storage and Reheating
Store leftover tinola in an airtight container in the refrigerator within 2 hours of cooking. It will keep for 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the soup. You can also microwave individual portions in 1-minute intervals, stirring in between. The papaya will soften further upon reheating, but the flavor remains good. Freezing is possible for up to 2 months, but the papaya will become very soft after thawing.
Frequently Asked Questions
Can I use ripe papaya instead of green? No, ripe papaya is sweet and will break down into a mushy mess. Green papaya is essential for its firm texture and neutral flavor. If you only have ripe papaya, use it in a dessert or smoothie instead.
What is malunggay and where can I find it? Malunggay is the Filipino name for moringa leaves, which are packed with nutrients and have a mild, slightly peppery taste. You can find fresh or frozen malunggay at Asian grocery stores, or use dried moringa powder (add 1 teaspoon at the end). If unavailable, spinach is the easiest substitute.
How do I know when the chicken is fully cooked? The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer inserted into the thickest part of the meat, away from the bone. If you don’t have a thermometer, cut into the thickest piece—the juices should run clear and there should be no pink meat.
Can I make tinola in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics and chicken first, then transfer everything except the papaya and leaves to the slow cooker. Cook on low for 4–6 hours, then add papaya and cook 30 minutes more, then add leaves. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 10 minutes with a quick release, then add papaya and leaves and simmer on sauté for 5 minutes.
Why is my soup bitter? Bitterness can come from overcooking the malunggay leaves or from the papaya if it’s too old. Add the leaves only at the end, and make sure your papaya is truly unripe and fresh.
Can I use chicken breast instead of bone-in pieces? Yes, but breast meat cooks faster and can dry out. Add it after the broth has simmered for 15 minutes, then cook for 10–12 minutes more. Adjust the temperature check accordingly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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