Hazelnut Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a broth that practically glows with golden turmeric and ginger, this soup delivers all the soul-restoring comfort of a classic pho without a noodle in sight. Charring the onion, garlic, and fresh ginger directly in a dry pot before anything else goes in is the move that makes this broth taste like it simmered all day — smoky, complex, and impossibly fragrant. Coconut aminos and a splash of apple cider vinegar round out the depth, giving the liquid that savory-bright balance you'd expect from a restaurant bowl. Spiralized zucchini stands in for rice noodles beautifully, softening just enough when the hot broth hits without turning limp or losing its fresh bite. The finishing spread of scallions, cilantro, Thai basil, bean sprouts, and a squeeze of lime lets everyone customize their bowl at the table, which makes it feel a little festive even on a weeknight. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just a clean, vibrant pot of soup you can ladle out with total confidence.
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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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