AIP Friendly Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup delivers all the soul-warming comfort of a classic pho without a single ingredient that conflicts with autoimmune protocol eating. The broth starts with a technique borrowed straight from Vietnamese cooking — charring the onion, garlic, and fresh ginger directly in a dry pot — which builds a smoky, complex depth that no store-bought shortcut can replicate. Turmeric, Ceylon cinnamon, and whole cloves layer in warmth and color, while coconut aminos stand in for soy sauce and apple cider vinegar brightens the whole pot without any grain-based additions. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is fall-apart tender, then get shredded and nestled into bowls over spiralized zucchini that softens just enough when the hot broth hits it. Fresh cilantro, basil, scallions, and a squeeze of lime finish each bowl with brightness and crunch. This recipe serves 4, making it ideal for a weeknight dinner or batch-cooking for the week ahead. It's the kind of meal that genuinely doesn't feel like it's missing anything — it just feels like really good soup.
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Learn more →Ingredients
4 servings
For the broth
- 2 lb bone-in, skin-on chicken thighs and drumsticks
- 8 cups chicken bone broth
- 1 medium yellow onion, halved
- 1 head garlic, halved crosswise
- 3-inch piece fresh ginger, halved lengthwise
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 3 whole cloves
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
For the bowls
- 3 medium zucchini, spiralized or peeled into wide ribbons
- 4 scallions, thinly sliced
- 1 cup fresh bean sprouts (optional)
Can be omittedbean sprouts
- ½ cup fresh cilantro leaves
- ½ cup fresh thai basil or regular basil leaves
- 1 lime, cut into wedges
Instructions
- 1
Set a large stockpot over medium-high heat. Place the onion halves and garlic head cut-side down directly in the dry pot, along with the ginger halves. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and fragrant.
- 2
Add the chicken pieces, bone broth, turmeric, ground ginger, Ceylon cinnamon, and cloves to the pot. Pour in enough water to fully submerge the chicken if needed (up to 2 additional cups). Bring to a boil over high heat, then reduce to a steady simmer.
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