Pecan Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from a technique borrowed from Vietnamese pho — charring onion, garlic, and fresh ginger directly in a dry pot before anything else goes in. That step alone builds a smoky, caramelized backbone that makes the broth taste like it simmered all day. Ground turmeric and Ceylon cinnamon layer in warmth and a subtle earthiness, while coconut aminos and a splash of apple cider vinegar round out the flavor with just the right savory-bright balance. Instead of rice noodles, spiralized zucchini ribbons go straight into the bowl and soften gently under the hot broth, keeping things light without sacrificing any of the comfort. The shredded chicken is tender and rich from simmering on the bone, and the finishing hits of fresh cilantro, Thai basil, scallions, and a squeeze of lime make every spoonful feel alive. It's the kind of bowl that looks impressive but comes together with straightforward pantry staples and no specialty ingredients to hunt down — just clean, bold flavors from start to finish.
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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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