Chestnut Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from a classic pho technique — charring onion, garlic, and fresh ginger directly in a dry pot until the cut surfaces are blackened and fragrant, building a broth with serious depth before a single drop of liquid hits the pan. Ground turmeric and Ceylon cinnamon layer in warmth and color, while coconut aminos and a splash of apple cider vinegar round out the savory-bright balance that makes the final bowl so satisfying. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn just tender-crisp, keeping things light without sacrificing that slurp-worthy experience. The shredded bone-in chicken adds richness and body, and the fresh finishing toppings — Thai basil, cilantro, scallions, and a squeeze of lime — bring everything alive at the table. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about unexpected additions hiding in the bowl. It's the kind of recipe that looks and tastes like a weekend project but comes together in a single pot with straightforward steps anyone can follow. Serve it the moment the broth hits the zucchini for the best texture and the most dramatic, steaming presentation.
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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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