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Tinolang Manok (Chicken with Papaya Soup)

Course Soup
Cuisine Filipino
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Liza Agbanlog


  • 2 lbs skinless chicken thighs or any chicken pieces of your choice
  • sea salt
  • 1 thumb size ginger peeled and julienned
  • 1 medium onion chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 10 cups water
  • 1 semi-ripe papaya, peeled seeds removed and cut into cubes
  • Bunch of spinach or pepper leaves, trimmed
  • 2 pieces Serrano peppers optional


  • Season chicken pieces with salt. Set aside.
  • In a pot, heat the oil over medium high heat. Add the ginger and onion, and sauté until onion is soft, about 2 minutes.
  • Add the chicken and cook for 4 minutes or until the meat is no longer pink.
  • Add the fish sauce and stir to combine flavor.
  • Add the water and bring to a boil. Lower the heat to medium and simmer until chicken is cooked, about 35 to 40 minutes.
  • Add the papaya and cook for another 5 minutes or until the papaya is tender.
  • Season to taste by adding fish sauce or salt. Add the spinach (or pepper leaves) and serrano peppers, if using. Cover and remove from heat.
  • Serve with steamed rice and fish sauce with lemon juice on the side.