Barley Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws inspiration from the slow-simmered soul of Vietnamese pho, layering charred onion, garlic, and fresh ginger with warm spices like turmeric, Ceylon cinnamon, and cloves for a broth that tastes like it's been going all day. Coconut aminos stand in for soy sauce, keeping the umami rich and savory without any grain-based additives that could sneak barley into the mix. Instead of rice or wheat noodles, spiralized zucchini ribbons soak up the fragrant broth beautifully, giving you that satisfying slurp with a lighter, vegetable-forward base. The technique of charring the aromatics directly in a dry pot before adding liquid is the secret weapon here — it builds a smoky depth that makes the finished broth taste genuinely complex. Shredded bone-in chicken thighs and drumsticks add richness and body, while fresh cilantro, Thai basil, bean sprouts, and a squeeze of lime bring brightness to every bowl. It's the kind of recipe that feels restorative and special without requiring any hard-to-find substitutes or complicated workarounds.
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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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