Tinolang Manok (Ginger Chicken Soup with Greens)
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Ingredients
- 800 g bone-in chicken thighs
- 2 courgette, sliced
- 150 g spinach
- 25 g fresh ginger, cut into fine strips
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 36.2 g
- Carbohydrate
- 7.4 g
- of which sugars
- 4.9 g
- Fat
- 31.5 g
- of which saturates
- 7.5 g
- Fibre
- 2.5 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion, garlic and ginger for 4-5 minutes until soft and fragrant.
- 2
Add the chicken and fry for 4-5 minutes, turning, until lightly browned.
- 3
Pour in 1 litre water and the fish sauce, bring to a simmer, cover and cook for 25 minutes until the chicken has no pink left at the bone.
- 4
Add the courgette and simmer for 6-7 minutes until tender.
- 5
Stir in the spinach for the final minute so it just wilts.
- 6
Season with a little salt and pepper and ladle into bowls to serve.
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