Artificial Flavors Free Ginger & Turmeric Chicken Pho-Style Soup
There is something deeply satisfying about a bowl of pho-style soup that tastes like it simmered all day, and this one delivers that complexity without a single packet of seasoning or flavor enhancer in sight. The depth here comes entirely from charring the onion, garlic, and fresh ginger directly in a dry pot — a technique that coaxes out smoky, caramelized notes that form the backbone of the broth. Ground turmeric, Ceylon cinnamon, and whole cloves layer in warmth and earthiness, while coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly bright finish. Every single flavor in this bowl is built from real, whole ingredients, which means you know exactly what you're eating and there are no mystery additives hiding in the background. Instead of rice noodles, spiralized zucchini ribbons soak up the fragrant broth beautifully, staying tender-crisp rather than going soggy. A generous pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table makes each bowl feel vibrant and restaurant-worthy. It's the kind of deeply nourishing, from-scratch soup that proves clean eating never has to mean boring eating.
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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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