Citric Acid Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built around a broth that practically perfumes your whole kitchen, this pho-style soup delivers serious comfort without a single ingredient that would trigger a citric acid sensitivity. Traditional pho and many store-bought broths can hide citric acid as a preservative or flavor enhancer, so making it from scratch with bone broth, coconut aminos, and a small splash of apple cider vinegar keeps everything clean and controlled. The trick to that rich, complex base is charring the onion, garlic, and fresh ginger directly in a dry pot — no oil needed — which coaxes out a smoky depth that makes the broth taste like it simmered all day. Ground turmeric and Ceylon cinnamon layer in warmth and a subtle earthiness that rounds out every spoonful beautifully. Zucchini ribbons stand in for rice noodles, soaking up the hot broth just enough to turn silky while staying tender-crisp, so the texture is genuinely satisfying. Fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table let everyone customize their bowl and brighten the flavors right before eating. It's the kind of soup that feels restorative and a little special, 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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