Nightshade Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a broth that practically glows with golden turmeric, this soup delivers everything you love about a classic pho without a single nightshade in sight. Traditional pho relies on chili garnishes and sometimes hidden pepper-based pastes, so recreating that same soul-warming depth can feel like a puzzle — but charring the onion, garlic, and ginger directly in a dry pot unlocks a smoky, complex base that does all the heavy lifting. Ceylon cinnamon and whole cloves layer in that signature warmth, while coconut aminos stand in for soy sauce with a subtly sweet, savory richness. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp right in the bowl, keeping things light without sacrificing that satisfying slurp. Shredded bone-in chicken thighs and drumsticks give the meat incredible flavor and texture, and a final squeeze of lime over the fresh cilantro and basil makes every spoonful bright and lively. It's the kind of bowl that feels restorative on a cold evening and impressive enough to serve to guests who would never guess it was built around any kind of dietary need.
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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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