Macadamia Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a broth that practically glows with color, this pho-style soup is the kind of bowl that feels like it took all day — but the technique is surprisingly approachable. Charring the onion, garlic, and fresh ginger directly in a dry pot before anything else goes in is the move that makes the broth taste complex and restaurant-worthy, coaxing out a smoky sweetness that no shortcut can replicate. Ground turmeric, Ceylon cinnamon, and whole cloves layer in that signature warmth, while coconut aminos and a splash of apple cider vinegar round out the depth without any soy or wheat in sight. Zucchini ribbons stand in for rice noodles, soaking up the hot broth just enough to turn silky and tender without going soft. The finishing spread of fresh cilantro, Thai basil, scallions, and a squeeze of lime makes every bowl feel bright and alive. It's completely free of tree nuts — no sneaky garnishes, no nut-based sauces, nothing to second-guess — so you can focus entirely on the flavors. Ladle it up, pile on the herbs, and let everyone customize their bowl at the table.
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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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