Brazil Nut Free Ginger & Turmeric Chicken Pho-Style Soup
There is something deeply satisfying about a bowl of fragrant, golden broth that warms you from the inside out, and this pho-style soup delivers exactly that. Charring the onion, garlic, and ginger directly in a dry pot before anything else goes in is the move that sets this recipe apart — it builds a smoky, caramelized depth that makes the broth taste like it simmered all day. Turmeric and Ceylon cinnamon layer in warmth and complexity, while coconut aminos and a splash of apple cider vinegar round out the flavor with a gentle savory tang. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp, making this a lighter but still deeply satisfying bowl. The fresh toppings — cilantro, Thai basil, scallions, and a squeeze of lime — bring brightness that cuts right through the richness of the bone broth. Every ingredient here is naturally free from tree nuts of any kind, so there is no label-scanning or substitution stress involved. It is the kind of weeknight dinner that feels like a restaurant experience without any of the fuss.
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!