Easy, delicious, and wholesome Filipino-style chicken soup flavored with fresh ginger and squash — Tinolang Manok. This comforting soup is light, nourishing, and perfect for cool evenings or whenever you want a simple, healthy meal.
Over the past months we’ve been focusing on eating healthier while still enjoying flavorful meals. That inspired me to revisit Filipino dishes from my heritage that are both nutritious and satisfying. In the Tagalog region where I grew up, many favorite meals are soup-based and built around fresh aromatics like garlic, onion, tomatoes and plenty of ginger.
Filipinos enjoy soup year-round — whether the weather is warm or cool — and classic options such as Sinigang, Bulalo, and Tinola are considered comfort food. These soups use plain water or a light broth as their base, then rely on fresh ingredients for depth of flavor and nutrition, making them naturally light and healthy.
For Tinolang Manok, the traditional vegetable is unripe green papaya, but other vegetables like upo (opo squash), patola, or chayote work just as well. On a recent attempt I chose opo squash, which is excellent in Asian soups and becomes tender and translucent without losing its shape.
I didn’t make Tinolang Manok for many years, but returning to it reminded me why it’s such a beloved dish. The clear, aromatic broth with ginger and bright greens is both comforting and light. My family enjoyed it, and it fits nicely into a balanced eating plan.
If you don’t have unripe green papaya, opo squash is an excellent substitute. It cooks quickly and absorbs the soup flavors beautifully. I now plan to use opo more often in my soups because of its texture and gentle sweetness.
Tinolang Manok (Opo Squash and Ginger Chicken Soup)
This version serves about 6 and highlights the clean flavors of ginger, garlic and onion with tender chicken and juicy opo squash. You can adjust seasonings to taste and add a little chili for heat if you like.
Ingredients
- 2 tbsp oil of choice
- 6 cloves garlic, crushed
- 1 medium onion (or large shallot), chopped
- 3-inch piece fresh ginger, peeled and sliced or chopped
- 1 kilo (about 2.2 lbs) chicken pieces — a mix of drumsticks and thighs works well
- 3 tbsp fish sauce (or salt/soy sauce to taste)
- Freshly ground black pepper or whole peppercorns, to taste
- 8 cups water or low-sodium chicken broth
- 1 medium opo squash, peeled, quartered and sliced (or substitute with unripe papaya, patola, or chayote)
- 5–6 cups fresh spinach or moringa (malunggay) leaves
- Fresh red chili, sliced (optional)
Instructions
- Heat oil in a large, deep pot over medium heat. Sauté the garlic, ginger and onion for a couple of minutes until fragrant and translucent.
- Add the chicken pieces and cook until lightly browned on all sides. Season with fish sauce or salt and a little pepper.
- Pour in 8 cups of water (or broth) and bring to a boil. Reduce heat, cover, and simmer for about 50–60 minutes, or until the chicken is tender. Skim any foam if desired.
- Add the chopped opo squash and simmer for another 8–10 minutes, until the squash becomes translucent and tender.
- Stir in the spinach or moringa leaves and cook just until wilted, about 1–2 minutes. Taste the broth and adjust seasoning with more fish sauce, salt, pepper, or a pinch of sugar to balance flavors.
- If you like heat, add sliced red chili to the soup. Serve hot with steamed rice and condiments such as soy sauce mixed with a squeeze of calamansi or lime to drizzle over the meat and rice.
Notes & Tips
- I typically use about 5 drumsticks and 4 thighs. Skinless thighs reduce fat but keep the skin if you prefer richer flavor.
- You may swap opo with unripe papaya, patola, or chayote depending on availability and preference.
- If you don’t use fish sauce, use salt or a combination of soy sauce and salt to season. Because the recipe uses a fair amount of liquid, start with less salt and adjust to taste.
- For added brightness, serve a small bowl of soy sauce with calamansi or lime on the side. A little citrus squeezed over the chicken enhances the overall flavor.
This simple, aromatic soup showcases why Tinolang Manok remains a favorite — it’s light, nourishing, and adaptable. Try it with opo squash or your preferred vegetable, and adjust the seasonings so the broth matches your taste. Enjoy this healthy and comforting Filipino classic!