Lupin Free Ginger & Turmeric Chicken Pho-Style Soup
There is something deeply comforting about a bowl of fragrant, golden broth loaded with tender shredded chicken and fresh herbs, and this pho-style soup delivers all of that in a way that feels both nourishing and a little special. The broth gets its incredible depth from charring the onion, garlic, and ginger directly in a dry pot before anything else goes in — a simple step that builds a smoky, caramelized backbone you just can't fake. Warm spices like turmeric, Ceylon cinnamon, and cloves layer in that signature pho-adjacent aroma, while coconut aminos and a splash of apple cider vinegar round out the flavor without any wheat-based sauces or additives to worry about. Spiralized zucchini stands in beautifully for rice noodles, soaking up the hot broth and staying just tender enough without turning soft. Every ingredient here is naturally free from lupin — no flour blends, no legume-based pasta, no hidden fillers — so you can focus entirely on enjoying the bowl. Finish each serving with scallions, cilantro, Thai basil, and a generous squeeze of lime, and it looks and tastes like something you'd order at a restaurant. It's the kind of weeknight soup that makes everyone at the table feel genuinely taken care of.
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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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