Seeds Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from charred onion, garlic, and fresh ginger seared right in a dry pot — a technique that builds the kind of smoky, complex broth you'd expect from a long restaurant simmer. Warm spices like turmeric, Ceylon cinnamon, and cloves layer in earthy depth, while coconut aminos and a splash of apple cider vinegar round everything out with a gentle savory brightness. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp in seconds, making this a naturally grain-free bowl that doesn't feel like a compromise. Shredded bone-in chicken thighs and drumsticks give the meat incredible richness and texture that boneless cuts just can't match. Fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table let everyone customize their bowl, keeping the finish lively and bright. For anyone navigating a seeds-free lifestyle, this recipe is completely clean — no sesame oil, no seed-based sauces, no hidden extras to second-guess. It's the kind of nourishing, flavor-packed bowl that earns a permanent spot in your weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!