Filipino Ginger Chicken Soup with Green Papaya and Moringa

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A beloved Filipino comfort soup brimming with aromatic ginger, tender bone-in chicken, and sweet green papaya. Moringa leaves add a peppery, spinach-like freshness to every bowl. Serve with steamed jasmine rice for an authentic weekday meal.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 4 gSugar
• 38 gProtein
• 1050 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 32 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the chicken and aromatics

• 2 lbs bone-in chicken thighs and wings, skin-on
• 3 tablespoons canola oil
• 6 cloves garlic, minced
• 1 medium yellow onion, sliced
• 3-inch piece fresh ginger, peeled and julienned (about 1/3 cup)
• 2 tablespoons fish sauce (patis)

For the broth and vegetables

• 6 cups low-sodium chicken broth
• 1 teaspoon whole black peppercorns, lightly cracked
• 1 small green papaya (about 1 lb), peeled, seeded, and cubed
• 2 Thai green chilies, left whole (optional)
• 2 cups fresh moringa (malunggay) leaves or baby spinach
• Fine sea salt, to taste
• Calamansi or lime wedges, for serving

Directions

1. Heat the canola oil in a large heavy pot over medium-high heat. Pat the chicken pieces dry, season lightly with salt, and sear skin-side down until deep golden, about 4 minutes per side. Transfer to a plate.
2. Reduce the heat to medium. Add the garlic, onion, and half of the julienned ginger to the same pot and saute until soft and fragrant, about 2 minutes. Stir in the remaining ginger and cook for another 30 seconds.
3. Return the chicken and any collected juices to the pot. Pour in the fish sauce and toss to coat, then add the chicken broth and cracked peppercorns. Bring the liquid to a rolling boil.
4. Lower the heat, cover, and simmer gently for 25 minutes, skimming any foam or excess fat that rises to the surface.
5. Add the green papaya cubes and Thai chilies if using. Continue to simmer uncovered for 8 to 10 minutes, until the papaya is fork-tender but still holds its shape.
6. Stir in the moringa leaves and cook just until wilted, about 45 seconds. Taste and adjust the seasoning with additional fish sauce or salt as needed.
7. Ladle the soup into deep bowls, making sure each serving gets chicken, papaya, and greens. Serve hot with steamed jasmine rice and a squeeze of calamansi on the side.

Cook’s Notes

• Toast half the ginger until lightly charred at the start for a deeper, smokier aroma that holds up to longer simmering.
• Use a mix of chicken wings and thighs on the bone for the richest, most collagen-packed broth.
• If green papaya is unavailable, substitute an equal weight of chayote, unripe honeydew melon, or firm kabocha squash.
• Stir the moringa leaves in at the very end to preserve their bright color and nutrients; baby spinach is a milder swap when moringa is not accessible.
• Keep extra fish sauce at the table so each diner can season their bowl to taste.

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