Legume Free Ginger & Turmeric Chicken Pho-Style Soup
This fragrant, deeply warming soup brings all the soul-satisfying comfort of a classic pho bowl without a single legume in sight. The magic starts with charring the onion, garlic, and ginger directly in a dry pot — that step alone builds a smoky, caramelized depth that makes the broth taste like it simmered all day. Turmeric, Ceylon cinnamon, and whole cloves layer in that signature pho-adjacent warmth, while coconut aminos and a splash of apple cider vinegar round out the flavor with a gentle savory brightness. Bone-in chicken thighs and drumsticks do the heavy lifting, yielding tender shredded meat and a rich, collagen-packed broth that feels genuinely nourishing. Instead of rice noodles, spiralized zucchini ribbons go straight into the bowl and soften just enough from the hot broth — no extra cooking required and no starchy fillers to worry about. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with that classic pho-style freshness that makes every spoonful feel alive. It's the kind of weeknight dinner that looks impressive, tastes like a restaurant, and comes together with surprisingly little fuss.
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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)
Can be omittedbean sprouts
- 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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