Rice Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup delivers everything you love about a classic pho — warming spices, a rich golden broth, and tender shredded chicken — without a single grain of rice or rice noodle in sight. The secret to that complex, restaurant-worthy depth starts right in the dry pot, where the onion, garlic, and fresh ginger get charred until fragrant before the broth even comes together. Ground turmeric, Ceylon cinnamon, and whole cloves layer in that signature warmth, while coconut aminos and a splash of apple cider vinegar round out the savory finish. Instead of traditional noodles, spiralized zucchini ribbons take their place in the bowl — the hot broth poured right over them softens the ribbons just enough while keeping a satisfying bite. Fresh cilantro, Thai basil, scallions, and a squeeze of lime bring the whole thing to life at the table, so every bowl feels bright and vibrant. It's the kind of cozy, nourishing meal that works any night of the week, and it's naturally free from the grains that can make pho tricky for anyone avoiding rice-based 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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