Tinola

Heat the vegetable oil in a large pot over medium heat. Saute the ginger coins and quartered onion for three minutes until the ginger is fragrant and the onion begins to soften. The ginger provides the signature warming flavour that defines this soup.

Pour in the six cups of water and bring to a boil over high heat. Add the fish sauce and a teaspoon of salt. Let the ginger-flavoured broth simmer for ten minutes to develop depth of flavour before adding any other ingredients.

Add the cubed green papaya or chayote squash to the simmering broth. Cook for ten minutes until the vegetables are tender but still holding their shape. They should be soft enough to bite through easily but not mushy or falling apart.

Gently lower the fish chunks into the simmering broth. Cook over medium-low heat for five to seven minutes without stirring, to allow the fish to poach gently in the broth. The fish is done when it turns opaque throughout and flakes easily when pressed.

Add the moringa leaves or spinach during the last two minutes of cooking, pushing them into the broth just until they wilt. Overcooked greens lose both their bright colour and nutritional value, so timing this addition is important.

Taste the broth and adjust seasoning with fish sauce, salt, and pepper as needed. The soup should be clear, light, and gingery with a clean flavour that showcases the freshness of the fish and vegetables. Serve hot in deep bowls with steamed rice.