Tinolang Manok (Opo Squash and Ginger Chicken Soup)
Easy, delicious, and healthy Filipino-style chicken soup flavored with fresh ginger and squash—Tinolang Manok. This is a perfectly wholesome dish for fall and winter!
Nowadays, we are trying to eat a little healthier than usual (with occasional sweet treats of course!) and so I have decided to look back on my heritage to try and make more Filipino style dishes that are both nutritionally more beneficial and flavorful, too.
In the Tagalog Region, where my little island belong, a lot of our food are soup-based – with veggies and meat added in and lots of garlic, onion, tomatoes and ginger added for flavor!
The weather may be hot outside but Filipinos will still be seen eating Sinigang, Bulalo or Tinola. These are pretty much comfort food for us. Very healthy ’cause we use just plain water as base for the soup but add lots of fresh aromatics for flavor and nutrition.
There was a time I didn’t want to try Tinolang Manok. I think I often had this growing up and felt I ought to broaden my horizons and try other dishes.
It’s been over 20 years since I’ve had a taste of this marvelous soup, so since it’s perfect for our present diet, I decided to finally try my hand at making it.
Not only did I feel silly because I realized I had missed it so much, but I also did a disservice to my family by not making Tinola for them. At any rate, I am just happy that my husband very much enjoyed it!
Traditionally, we use unripe Green Papaya, Upo or Patola for this dish. I did get a green papaya but it was red when I opened it so that’s not very useful to me.
It has to be a real unripe and green papaya (not just the outside but the inside or the flesh, too). But thankfully, I found this Opo Squash (Upo in the Philippines).
It is marvelous for Asian soups and I will be using this very often from now on.
Enjoy this truly healthy and amazing soup!
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NOTES ON INGREDIENTS FOR Tinolang Manok (Opo Squash and Ginger Chicken Soup).
- Oil of choice
- Garlic cloves – crushed
- Onion – chopped
- Ginger – peeled and chopped
- Chicken pieces – drumstick and thighs are recommended for this.
- Salt or Fish Sauce – use the latter to be more authentic and flavorful
- Ground Black Pepper or Whole Peppercorn – to taste
- Water
- Opo Squash – peeled, quartered and sliced. This may be substituted with unripe Papaya, Patola or
- Chayote
- Spinach or Moringa leaves
- Fresh Red Chili for that extra spicy kick!
HOW TO MAKE Tinolang Manok (Opo Squash and Ginger Chicken Soup)
In a large and deep pan heat the oil and sauté the garlic, ginger and onion for a couple of minutes until fully aromatic. Add the chicken pieces and sauté until all the chicken are lightly browned. Season with salt (or fish sauce, if using) and pepper.
Pour in the 8 cups of water and bring to a boil. Lower the heat and simmer for about 50-60 minutes or until the chicken is tender. I usually cover the pan as it simmers.
Add the chopped Opo Squash and cook for another 10 minutes or until the squash is translucent and tender. Finally, add in the spinach and just cook until wilted, about a couple of minutes. Check the seasoning – add more salt, fish sauce, and even a little sugar to enhance taste!
If you wish to add some heat, add a little red chili (sliced) with the soup. If you’re Pinoy – serve with some soy sauce or fish sauce combined with a little freshly squeezed lime juice (calamansi) on the side! You can have this with rice, naturally!
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Tinolang Manok (Opo Squash and Ginger Chicken Soup)
Ingredients
- 2 tbsp Oil of choice
- 6 cloves Garlic, crushed
- 1 medium Onion or large shallot, chopped
- 3 inch length fresh Gingerroot, peeled and chopped
- 2.2 lbs 1 kilo Chicken pieces like a combo of drumsticks and thighs, see note
- 3 tbsp Fish Sauce (for a tastier and more authentic taste), adjust amount to taste. See notes for substitution.
- fresh ground Black Pepper or Peppercorn, to taste
- 8 cups water or low-sodium chicken broth, (if using low-sodium chicken broth adjust the amount of fish sauce or salt to taste).
- 1 medium Opo Squash, peeled, quartered and sliced (or substitute with unripe Papaya, Patola and Chayote)
- 5-6 cups fresh spinach leaves or malunggay (moringa) leaves
- Red Chili, chopped (optional)
Instructions
- In a large and deep pan heat the oil and sauté the garlic, ginger and onion for a couple of minutes until fully aromatic. Add the chicken pieces and sauté until all the chicken are lightly browned. Season with salt (or fish sauce, if using this) and pepper.
- Pour in the 8 cups of water and bring to a boil. Lower the heat and simmer for about 50 minutes or until the chicken is tender. I usually cover the pan as it simmers.
- Add the chopped Opo Squash and cook for another 10 minutes or until the squash is translucent and tender. Finally, add in the spinach or moringa leaves and just cook until wilted, about a couple of minutes. Check the seasoning at this point – add more salt, fish sauce and even a little sugar (as flavor enhancer) to taste! Serve hot wiht rice.
- If you wish to add some heat, add a little red chili (sliced) with the soup. Serve with a sauce or condiment on the side – this is a mixture of soy sauce with lime juice (calamansi)! This sauce drizzled on the meat or rice as you eat adds deliciousness! You can have this with rice, naturally!
Notes
Last updated on November 6th, 2024 at 10:16 pm
Love this. I prefer unripe papaya or chayote. Haven't tried patola and opo squash. I might try that next time. I usually ask this when I'm not feeling well. I think this one is better than chicken soup when you have colds than because of the amount of ginger and garlic, plus the onion.
How about Halo-halo next time for sweets. Worth a share 😀
Hi Ruth! I agree, this is probably healthier. And the Opo Squash(or Upo for us) really worked well. If I get enough ingredients for halo-halo, why not? Thanks for stopping by!
Yum this soup looks so delicious and unique!
Paige
http://thehappyflammily.blogspot.com
Thanks, Paige! We love this very healthy and flavorful soup.
I really want to make this soup but I can't find an Opo sqaush. I live in the middle of Nebraska and in the winter the sqaush selection is limited. Any suggestions for substitutes? Melissa
Chayote Squash, Luffa Squash/Gourd are good substitutes. I often find Chayote where I am (MI) even though it's winter so chances are you might find it too. Or, a totally unripe – Green papaya either in your grocery or Asian store. Hope you find one and if not, you can still make the soup even without the vegetable – perhaps you can add green beans or Asian long beans – we often use them for soups in the Philippines too though not necessarily for this particular one.
I found the Chayote squash. Thanks so much
You're welcome!
you can substitute green papaya with chayote. you can find it at walmart groceries.
I love Ginger and this is my comfort food especially when I'm sick. Back in the Philippines, I used to put Malunggay leaves in my soup. But since I can't find any here, spinach leaves is a good substitute 🙂
Thanks for stopping by and glad you found us! Yup, I use Spinach as a sub here too but I do miss Malunngay! 🙂
Wow.. ill try this one
Annie
http://www.ohmybuhay.com
Thanks, Annie! Hope you like it.
I had this last week! We use Malunggay and Upo instead of spinach. I love this! Sometimes we tweak it and add glass noodles! Still tastes great!
Micole, I miss Malunggay and wish I could add them, too but for now am happy with Spinach. Even better with noodles! Thanks for the tip! I should add some for next time. 🙂
This looks healthy and delish. I am a big fan of ginger and squash in a soup so this gets my vote.
Thanks, Bintu! It's a great soup for the coming chilly weather!
This looks awesome – we usually make stir-fry with upo ( we just call it long squash here in Hawaii, you can find it in any store, and usually a neighbor has some growing) and pork or chicken, and lots of ginger and garlic. This soup sounds like a great variation on that, looking forward to trying this very soon !
That sounds awesome, too Robert! Hope you enjoy this. Thanks for stopping by.
This is such a cozy soup. The ginger and herbs in this are perfection and it’s such a cozy recipe for dinner. Can’t wait to make this again.
The seasoning is so delicious I love the ginger and herbs it really is comforting!
Great tasting soup! I made this for my daughter who was feeling like she had a cold coming on. I knew the ginger would help her feel better. It was so good, we all enjoyed it! I will be making this again.
This is a great soup for fall. It is easy to make and smells amazing while cooking.
What a cozy soup! The ginger adds such a warm flavor, and it’s so perfect for fall.
I love broth kind of soup and this is right up my flavor alley! Love this recipe and I have chayote at home that I am going to use.
This looks like a delicious cozy soup.
That is one interesting soup. Looks delicious. I absolutely love added ginger and fish sauce. I never tried soup like this before. I’m adding this recipe to my list to try.
I only had chicken thighs and no drumsticks so i used that. It turned out very good!
This is delicious! A wonderful rainy day soup. Its a must try!
Yay! So glad you enjoyed this and thank you for letting us know!!!