Mushroom Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from charred onion, garlic, and fresh ginger seared right in a dry pot — a technique that builds the kind of smoky, complex broth you'd expect from hours of work. Ground turmeric, Ceylon cinnamon, and whole cloves layer in warmth and color, while coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly bright finish. Zucchini ribbons stand in for rice noodles, soaking up the hot broth just enough to turn silky without going soft. Shredded bone-in chicken thighs and drumsticks bring rich, pull-apart meat that makes every bowl feel genuinely satisfying. Traditional pho-style soups can sometimes call for dried or fresh mushrooms to deepen the umami, but this version builds that same depth entirely through the charring process and spice blend — no fungi required at any step. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that makes the whole thing feel alive. It's the kind of soup that warms you from the inside out and is surprisingly straightforward to pull off 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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