Tinola

Heat vegetable oil in a pot. Sauté ginger, garlic and onion until soft and fragrant.

Add chicken thighs and cook until lightly browned, then stir in fish sauce.

Pour in water and bring to a boil. Reduce the heat and simmer until the chicken is tender.

Add green papaya and simmer until just tender.

Stir in spinach until wilted. Season with salt and black pepper.