A Family Heirloom
My Favorite is Chicken Ginger Soup and Growing up in a Filipino household, Chicken Ginger Soup, or Tinolang Manok, was a dish that carried a sense of tradition and comfort. I remember watching my grandmother as she carefully prepared it on rainy days. The aroma of ginger and garlic sizzling in the pot would fill the house, signaling that something special was being made. She’d always tell me that this soup wasn’t just food; it was a way to bring the family together, nourishing both our bodies and our hearts.
The Magic of Simple Ingredients
What I love most about Chicken Ginger Soup is how such simple ingredients can create something so flavorful. The fresh ginger, with its warm and spicy notes, blends perfectly with the tender chicken. Green papaya adds a subtle sweetness, while the spinach leaves give a burst of color and nutrition. As the soup simmers, the flavors meld together, creating a broth that’s both comforting and invigorating. It’s a dish that feels like a warm hug, especially when you’re feeling under the weather.
Bringing Tradition to My Kitchen
Now, as I make this soup in my own kitchen, I feel a deep connection to my roots. The process is almost meditative—slicing the onions, mincing the garlic, and carefully cutting the chicken. Each step reminds me of my grandmother’s hands, skillfully preparing the ingredients with love. I’ve made a few tweaks here and there, like adding a touch of fish sauce for extra depth, but the essence of the dish remains the same. It’s a way for me to keep the tradition alive, and every spoonful takes me back to those rainy days at home.
A Dish to Share
Chicken Ginger Soup isn’t just a meal; it’s an experience meant to be shared. Whether I’m serving it to my family or friends, the reaction is always the same—comfort and satisfaction. It’s a dish that brings warmth to the table, not just from the steaming broth but from the memories and love it carries with it. As I pass on this recipe to my own children, I hope they’ll one day make it for their families, keeping the tradition alive, one bowl at a time.
Table of Contents
Chef’s Notes- Chicken Ginger Soup
- For best results, use bone-in chicken pieces, as they add more flavor to the broth. If you prefer a leaner soup, go for boneless chicken breasts or thighs.
- Slice the ginger thinly to allow its flavor to infuse more effectively into the broth. For a stronger ginger kick, you can grate part of the ginger before adding it.
- If you’re not a fan of fish sauce, soy sauce or tamari are great alternatives. However, the fish sauce adds a unique umami flavor that’s characteristic of Filipino cuisine.
- If green papaya isn’t available, chayote or zucchini make excellent substitutes. They have similar textures and absorb the flavors of the broth well.
- This soup is traditionally served with steamed white rice, which helps soak up the delicious broth. You can also pair it with a light side salad or crusty bread.
- Add a stalk of lemongrass or a few kaffir lime leaves while simmering the broth for an aromatic twist. If you enjoy a bit of heat, throw in a sliced chili pepper.
- This soup can be made a day in advance and reheated gently. The flavors will deepen, making it even more delicious. Just add the spinach leaves right before serving.
Chicken Ginger Soup
4
bowls15
minutes50
minutes250
kcal1
minuteDive into the comforting flavors of Chicken Ginger Soup! This Filipino classic, Tinolang Manok, is a heartwarming dish that combines tender chicken, fresh vegetables, and a fragrant ginger broth. Perfect for a cozy family dinner or a quick weeknight meal, this recipe is both nutritious and delicious. Get ready to impress your taste buds with this simple yet flavorful soup!
Ingredients
For the Soup Base
1 tablespoon vegetable oil
small onion, thinly sliced
2 to 3 cloves garlic, finely minced
2 thumb-sized pieces fresh ginger, peeled and cut into thin strips
For the Chicken and Broth
2 tablespoons fish sauce
5 cups water
For the Vegetables
1 small green papaya, peeled, seeded, and cut into 2-inch wedges
1 bunch fresh spinach leaves, stems removed
Seasoning
Salt and pepper to taste
Directions
- Sauté Aromatics – Heat the vegetable oil in a large pot over medium heat. Add the sliced onions, minced garlic, and julienned ginger. Sauté for about 3-4 minutes until the onions are soft and the mixture is fragrant.
- Cook Chicken – Add the chicken pieces to the pot. Stir occasionally and cook for about 5-7 minutes until the chicken starts to brown and its juices run clear.
- Simmer Broth – Pour in the water and bring the mixture to a boil. Skim off any foam that rises to the surface. Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes until the chicken is fully cooked.
- Season and Finish – Season the soup with salt and pepper to taste. Add the fresh spinach leaves and cook for another minute until they are just wilted. Serve hot.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Dutch Oven
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 500mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 60IU
- Vitamin C: 40mg
- Calcium: 10mg
- Iron: 15mg
FAQ- Chicken Ginger Soup
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken, but the flavor of the broth might not be as rich. Simply add the cooked chicken during the last 10 minutes of cooking to heat it through.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken with tofu or mushrooms, use vegetable broth instead of water, and omit the fish sauce or replace it with soy sauce.
Can I freeze Chicken Ginger Soup?
Yes, this soup freezes well. Store it in an airtight container without the spinach leaves, as they can become soggy. Add fresh spinach when reheating.
What can I use instead of green papaya?
If you can’t find green papaya, chayote, zucchini, or even unripe green mangoes can be used as substitutes. Each offers a different flavor and texture but complements the soup nicely.
How do I adjust the soup if it’s too salty?
If your soup turns out too salty, add a little more water or a peeled potato. The potato will absorb some of the saltiness. Remove the potato before serving.
