Tinola Soup is a traditional Palauan dish. It is a marvelous chicken soup, with papaya and ginger as key ingredients.
Tinola Soup Recipe-
- 3 lb. chicken – thighs and legs, skinned, washed well and patted dry
- 28 oz. chicken broth (canned is fine, if you don’t have your own homemade broth)
- 1 tbsp. fish sauce
- 1 medium large white or yellow onion, peeled and rough chopped
- 4 large cloves garlic, peeled and chopped fine
- 1-1/2″ length of fresh ginger root, peeled and sliced very thin
- 1 chayote squash, peeled and cut into bite-sized pieces
- 1 head bok choy, tough bottom part cut off, any tough outer leaves removed, and chopped into large chunks
- 1/2 lb. spinach leaves
- 2 tbsp. cooking oil
- salt and pepper, to taste
- In a large cooking pot over medium high flame, heat the oil
- Sauté the garlic and onion until the onion is soft, translucent, and fragrant.
- Add and stir in the ginger and fish sauce into the pot along with the onion and garlic. Stir it together quickly, and keep stirring, while cooking, for about 5 minutes.
- Next, pour the chicken broth into the pot, stir the mixture together well, and cook for another 5 minutes.
- Now add and stir the chayote into the mixture. Adjust the heat to just a lively simmer, and gently cook for about 10 minutes more – or until the chicken is no longer pink in the center.
- Add and stir in the spinach and the bok choy. Season with salt and pepper, to taste. Continue cooking until the spinach is wilted and soft – just a couple minutes should do it.
- Serve your Palauan traditional Tinola soup while it is fresh off the stove, and nice and steaming hot.
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