Dairy Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws inspiration from the slow-simmered soul of Vietnamese pho, building a rich, golden broth from charred onion, garlic, and fresh ginger right in a dry pot — no butter, no cream, no dairy of any kind needed to get that depth of flavor. Ground turmeric and Ceylon cinnamon give the broth a warm, slightly earthy complexity, while coconut aminos and a splash of apple cider vinegar round out the savory-bright balance that makes you want to keep going back for another spoonful. Bone-in chicken thighs and drumsticks do the heavy lifting here, releasing collagen and richness into the broth as they simmer, so the final result tastes like it took all day even though it didn't. Instead of rice noodles, spiralized zucchini ribbons go straight into the bowl and soften just enough from the hot broth — keeping things light and naturally free of any hidden dairy additives that can sneak into packaged noodles. A generous pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime over the top brings the whole bowl to life with brightness and crunch. It's the kind of meal that feels genuinely restorative — warming, fragrant, and satisfying without a single compromise on flavor.
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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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