Cashew Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from a technique borrowed from Vietnamese pho — charring onion, garlic, and fresh ginger directly in a dry pot before anything else goes in. That step alone builds a smoky, caramelized backbone that makes the golden turmeric broth taste like it simmered all day. Coconut aminos and a splash of apple cider vinegar round out the depth without any soy or complicated pantry additions. Zucchini ribbons stand in for rice noodles, soaking up the fragrant broth while staying satisfyingly tender-crisp, and the shredded bone-in chicken is rich and fall-apart tender. A generous pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table keeps every bowl bright and lively. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut-based thickeners or shared-facility warnings — what you see is exactly what goes in the pot. It's the kind of restorative, flavor-packed bowl that feels like a treat even 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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