Tinolang Manok sa Gata

🍲🐔🥥 Warm up your taste buds with this creamy and savory Filipino soup. Perfect for a cosy night in! #FilipinoFood #CozyComfortFood 🇵🇭🍜 Tinolang Manok sa Gata is a Filipino chicken soup dish made with ginger, vegetables, and coconut milk. Savour the creamy and savoury flavours of this traditional delicacy!

Tinolang Manok sa Gata, also known as Chicken Ginger Stew in Coconut Milk, is a delicious Filipino dish that is perfect for those who are looking for a hearty and comforting meal. This dish is a twist on the classic Tinolang Manok, which is a popular chicken soup dish in the Philippines. What sets Tinolang Manok sa Gata apart is the addition of coconut milk, which adds a slightly creamy flavour to the dish. Not to me mistaken with Ginataang Manok where the coconut milk is the main ingredients making it rich and very creamy, in this dish we just use a splash of it this is more focused on the chicken essence rather than the creamy consistency of the coconuts.

The combination of the tender chicken, creamy coconut milk, and the flavourful broth is sure to be a hit with your taste buds. This dish is not only delicious, but it’s also packed with nutrients. The chicken provides a good source of protein, while the green papaya and spinach are rich in vitamins and minerals. Plus, the coconut milk adds a healthy dose of good fats to the dish.

Tinolang Manok sa Gata is a must-try for anyone who loves Filipino cuisine. It’s easy to make, flavourful, and nutritious, making it the perfect meal for any occasion. So why not give this recipe a try and experience the comfort and warmth of this classic Filipino dish for yourself?

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Tinolang Manok sa Gata

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Filipino


Tinolang Manok sa Gata is a Filipino chicken soup dish made with ginger, vegetables, and coconut milk. Savour the creamy and savoury flavours of this traditional delicacy!


Units Scale
  • 1 kg chicken, cut into serving pieces
  • 6 cloves garlic, minced
  • 1 onion, sliced
  • 1 thumb-sized ginger, sliced
  • 600 ml chicken stock
  • 200 ml coconut milk
  • 1 bunch spinach
  • 1 green papaya, peeled and sliced
  • 2 tbsp fish sauce
  • salt
  • freshly ground black pepper


  1. Heat some oil in a pot over medium heat. Add the minced garlic, sliced onion, and sliced ginger and sauté until fragrant.
  2. Add the chicken and cook until it turns golden brown.
  3. Pour in the chicken stock and bring the mixture to a boil.
  4. Once the broth starts boiling, reduce the heat and simmer for 20 minutes.
  5. Add the sliced green papaya and continue to cook until the papaya is tender.
  6. Pour in the coconut milk and let it simmer for another 5-10 minutes.
  7. Add the spinach and cook until wilted.
  8. Season with fish sauce, salt, and pepper to taste. Give it a good stir and let it simmer for a few more minutes.


4 Responses

  1. Sounds and looks delightful with the combo of flavours! First I thought those yellow chunks were potatoes.

  2. You are definitely entering soup season, while we are entering salad season! I like how light this one is, though!

  3. Sounds like a lovely combination of flavors, Raymund.

  4. Hannah says:

    You simply can’t miss with this comforting combination. I love how aromatic and light it sounds, yet hearty and satisfying.

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