Seed Oil 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 this pho-inspired soup delivers all of that warmth without a drop of industrial cooking oil anywhere in the recipe. The broth gets its incredible depth from charring the onion, garlic, and ginger directly in a dry pot — a technique that builds the kind of smoky, caramelized backbone you usually only find at a restaurant. Turmeric, Ceylon cinnamon, and whole cloves layer in earthy, aromatic complexity, while coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly bright finish. Instead of rice noodles, spiralized zucchini ribbons stand in as the base, softening just enough when the hot broth hits them without turning to mush. Every topping — fresh cilantro, Thai basil, scallions, bean sprouts, and a squeeze of lime — is clean and whole, so there are no hidden additives or refined oils to second-guess. For anyone navigating the frustrating reality that most store-bought broths and condiments sneak in seed oils or questionable fats, this recipe keeps the ingredient list honest from start to finish. It is the kind of bowl that feels restorative and indulgent at the same time, and once you taste that broth, you will want to make a double batch.
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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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