BHA & BHT Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a foundation of charred onion, fresh ginger, and golden turmeric, this soup delivers all the soul-restoring comfort of a classic pho without a single synthetic preservative in sight. BHA and BHT are common in packaged broths, seasoning blends, and even some dried spices, which makes a from-scratch approach like this one genuinely worth the effort. Every element here — from the bone broth to the coconut aminos to the whole spices — is clean and straightforward, so you know exactly what's going into your bowl. Charring the onion, garlic, and ginger directly in a dry pot before anything else goes in is the move that gives the broth that smoky, complex backbone you'd expect from something that simmered all day. Zucchini ribbons stand in for noodles beautifully, softening just enough when the hot broth hits them without turning mushy. A pile of fresh cilantro, Thai basil, bean sprouts, and a good squeeze of lime at the end keeps everything bright and lively. It's the kind of meal that feels restorative and a little special, even on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!