Nutmeg Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its warmth from charred onion, fresh ginger, and a golden hit of turmeric — building a broth that tastes like it simmered all day without any of the usual spice-blend shortcuts. The technique of charring the onion, garlic, and ginger directly in a dry pot before adding the liquid is the secret weapon here, coaxing out a smoky, complex depth that makes the whole bowl feel restaurant-worthy. Coconut aminos and a splash of apple cider vinegar round out the broth with a subtle savory-sweet balance that keeps every spoonful interesting. Because the spice list is completely transparent and built from scratch, there's no guessing about what's hiding in a pre-made seasoning packet — every ingredient is right there in front of you. Zucchini ribbons stand in for noodles beautifully, soaking up the hot broth just enough to turn silky while still holding a little bite. Piled high with shredded chicken, fresh herbs, crisp bean sprouts, and a squeeze of lime, each bowl is bright, satisfying, and genuinely hard to stop eating. It's the kind of weeknight soup that feels like a treat.
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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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