Pork 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 warmth without a single drop of pork in sight. 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 massive difference in flavor. Turmeric, Ceylon cinnamon, and whole cloves layer in that signature aromatic complexity you'd expect from a long-simmered pho, while coconut aminos and a splash of apple cider vinegar round out the savory, slightly tangy finish. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth beautifully and stay just tender enough without turning soft. The toppings — fresh cilantro, Thai basil, scallions, bean sprouts, and a squeeze of lime — bring brightness and crunch that make every spoonful feel alive. It's the kind of bowl that looks impressive but comes together with straightforward technique and ingredients you can easily verify are free from any pork-derived products. Whether you're cooking for yourself or feeding a crowd, this one is going to earn a permanent spot in your rotation.
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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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