High Fructose Corn Syrup Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on charred onion, fresh ginger, and warm spices like Ceylon cinnamon and cloves to build a broth that tastes like it simmered all day — because in a way, it did. The turmeric gives the liquid a gorgeous golden hue while adding its earthy depth, and coconut aminos stand in for soy sauce to deliver that savory, umami-rich backbone without any of the sweeteners that sneak into conventional condiments. That swap matters more than it sounds — many bottled sauces and broths are loaded with high fructose corn syrup, so building everything from scratch here keeps the bowl completely clean. Zucchini ribbons replace rice noodles and soak up the hot broth beautifully, staying tender-crisp rather than going soggy. A pile of fresh cilantro, Thai basil, scallions, and a hard squeeze of lime over the top brings the whole thing to life the moment it hits the table. It's the kind of meal that feels restorative and indulgent at the same time — warming enough for a cold night but light enough that you won't feel weighed down afterward.
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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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