Almond Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on the soul-warming tradition of pho — charring onion, garlic, and fresh ginger directly in a dry pot to coax out a smoky, caramelized depth that no shortcut can replicate. Turmeric and Ceylon cinnamon give the broth a golden warmth, while coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly bright finish. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is tender enough to pull apart by hand, soaking up every bit of that fragrant broth along the way. Instead of rice noodles, spiralized zucchini ribbons take their place in the bowl — the hot broth poured right over them softens the ribbons just enough while keeping a satisfying bite. A generous pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table lets everyone customize their bowl and keeps the whole thing feeling bright and lively. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — no swaps needed, no label-checking required. It is the kind of nourishing, restaurant-worthy bowl you will want to make on repeat all season long.
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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)
- 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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