Mustard 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 exciting. The broth gets its incredible depth from charring the onion, garlic, and ginger directly in a dry pot before anything else goes in — a small step that makes a huge difference in flavor. Warm spices like turmeric, Ceylon cinnamon, and cloves layer in that signature aromatic complexity, while coconut aminos and a splash of apple cider vinegar round everything out beautifully. Zucchini ribbons stand in for rice noodles, soaking up the hot broth just enough to turn silky without losing their bite. Keeping this soup free from mustard is genuinely easy here because every bit of flavor comes from whole aromatics, spices, and clean pantry staples — no condiments or spice blends with hidden ingredients to second-guess. A generous pile of cilantro, Thai basil, scallions, and a squeeze of fresh lime over the top brings the whole bowl to life right at the table. It is the kind of recipe that feels restorative on a slow weekend and impressive enough to serve to guests.
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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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