Honey Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from a technique borrowed from pho — charring onion, garlic, and fresh ginger directly in a dry pot until the cut surfaces are dark and fragrant, building a broth with serious depth before a single drop of liquid hits the pan. Ground turmeric, Ceylon cinnamon, and whole cloves layer in warmth and complexity, while coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly tangy finish. The result is a broth that tastes like it simmered all day, even though it comes together in under an hour. Zucchini ribbons stand in for rice noodles, soaking up the hot liquid just enough to turn tender-crisp without going soggy — a smart swap that keeps the bowl light and naturally grain-free. Shredded bone-in chicken thighs and drumsticks give you rich, pull-apart meat that holds up beautifully in the bowl. A pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime over the top brings the whole thing to life right before you eat. Every ingredient here is straightforward and easy to source, so there's no need to scan labels for hidden sweeteners — this one is clean and uncomplicated from start to finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_f55e8d0d-0cc2-4a2e-8fc6-d214cd338c69.jpg)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!