Eggless Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on the soul-warming tradition of pho — charred onion, ginger, and garlic building a broth that smells absolutely incredible before you've even added a single spice. Ground turmeric and Ceylon cinnamon give the base a warm golden hue and a subtle complexity that tastes like it simmered all day, even though it comes together in under an hour. Coconut aminos and a splash of apple cider vinegar round out the broth with a savory, slightly bright finish that keeps every sip interesting. Instead of rice noodles, spiralized zucchini ribbons soak up all that fragrant liquid while staying tender-crisp — a swap that works beautifully and keeps the bowl feeling light. The shredded bone-in chicken adds richness and body, while fresh cilantro, Thai basil, scallions, and a squeeze of lime bring the whole thing to life at the table. Every component here is naturally free of eggs, so there's nothing to swap or second-guess — just a clean, vibrant bowl you can feel good about serving to anyone.
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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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