Lactose Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on the soul-warming tradition of Vietnamese pho, building a rich, golden broth by charring onion, garlic, and fresh ginger directly in a dry pot before anything else goes in. That step alone is a game-changer — it coaxes out a smoky, caramelized depth that makes the finished broth taste like it simmered all day. 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 bright finish. Because the entire recipe is built on bone broth, fresh aromatics, and naturally dairy-free pantry staples, there's nothing to swap or worry about — it's completely free of lactose from start to finish. Zucchini ribbons stand in beautifully for rice noodles, soaking up the hot broth while staying pleasantly tender-crisp. A pile of fresh cilantro, Thai basil, bean sprouts, and a squeeze of lime over the top brings that classic pho-style freshness right to the bowl. It's the kind of meal that feels restorative and a little special, even on a weeknight.
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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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