MSG Free Ginger & Turmeric Chicken Pho-Style Soup
This fragrant, deeply warming soup draws its soul from charred onion, garlic, and fresh ginger — all coaxed into a golden, aromatic broth without a single packet of seasoning mix or flavor enhancer in sight. Coconut aminos stand in for soy sauce, delivering that savory depth you crave in a pho-style bowl while keeping the ingredient list completely clean. Ground turmeric and Ceylon cinnamon add layers of warmth that make the broth taste like it's been simmering all day, even though you can have it on the table in under an hour. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp, making this a lighter but still deeply satisfying bowl. The finishing spread of fresh cilantro, Thai basil, scallions, and a squeeze of lime brings that classic pho-counter energy right to your kitchen. It's the kind of soup that feels restorative and celebratory at the same time — ideal for a weeknight reset or whenever you need something that tastes like it took real effort.
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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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