Beef Free Ginger & Turmeric Chicken Pho-Style Soup
Warming, deeply aromatic, and built on a broth that practically glows with golden turmeric, this soup delivers everything you love about a classic pho experience — without a single drop of beef in sight. The secret to that rich, complex base is charring the onion, garlic, and fresh ginger directly in a dry pot before anything else goes in, coaxing out a smoky sweetness that makes the broth taste like it simmered all day. Ceylon cinnamon and whole cloves add that signature warmth, while coconut aminos and a splash of apple cider vinegar round out the depth with a gentle savory tang. Bone-in chicken thighs and drumsticks do the heavy lifting, releasing collagen and flavor into every cup of broth as they simmer. Instead of rice noodles, spiralized zucchini ribbons fill the bowls — they soften just enough when the hot broth hits them, keeping things light and satisfying at the same time. A generous pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table lets everyone customize their bowl the way they like it. It's the kind of soup that feels restorative and indulgent all at once, and it's surprisingly straightforward to pull off on a weeknight.
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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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