Nitrate & Nitrite Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on the soul-warming spirit of pho without relying on any of the cured meats or processed ingredients that typically make this style of dish a minefield for anyone avoiding nitrates and nitrites. The magic starts with charring fresh onion, garlic, and ginger directly in a dry pot — that simple step builds a rich, smoky depth that makes the broth taste like it simmered all day. Turmeric, Ceylon cinnamon, and whole cloves layer in warmth and complexity, while coconut aminos stand in for soy sauce, delivering that savory umami hit with nothing hidden in the label. Bone-in chicken thighs and drumsticks give the broth serious body, and once shredded, the tender meat makes every bowl feel genuinely satisfying. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and stay pleasantly tender-crisp, keeping things light without feeling like a compromise. Fresh cilantro, Thai basil, bean sprouts, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It's the kind of recipe that looks impressive but comes together with straightforward technique and a handful of clean, whole ingredients.
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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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