Tinola Filipino Ginger-Garlic Chicken Soup

Ingredients

• 3 tablespoons canola oil or avocado oil
• 1⁄2 cup yellow onion, chopped
• 1⁄4 cup thinly sliced fresh ginger
• 6 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1⁄2" pieces
• 4 cups chicken broth
• 1‌1⁄2 cups peeled and cubed green papaya or chayote
• 2 cups chopped malunggay leaves or bok choy leaves
• 1 Tbs fish sauce
• 1⁄2 tsp ground pepper
• 1⁄4 tsp salt
• 1⁄4 tsp pepper

Directions

1. Heat oil in a large pot over medium heat.
2. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes.
3. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes.
4. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.