Gelatin Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on the soul-warming spirit of pho — charred onion, ginger, and garlic building a broth that smells like it's been going all day, even though it comes together in under an hour. The combination of fresh ginger, ground turmeric, Ceylon cinnamon, and cloves gives the broth a complex, golden depth that feels both nourishing and genuinely exciting to eat. Coconut aminos and a splash of apple cider vinegar round out the flavor with a subtle savory-bright finish that keeps every sip interesting. For anyone navigating gelatin-free eating, traditional pho can be tricky since many store-bought broths and soup bases sneak in gelatin as a thickener or body-builder — here, the richness comes entirely from simmering bone-in chicken pieces in quality bone broth, no additives needed. Instead of rice noodles, spiralized zucchini ribbons go straight into the bowl and soften just enough from the hot broth, keeping things light without sacrificing that satisfying slurp. Fresh cilantro, Thai basil, bean sprouts, and a squeeze of lime piled on top make each bowl feel like a full experience rather than just a weeknight soup. It's the kind of recipe that looks impressive but is genuinely forgiving to make.
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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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