Sesame 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 hours of restaurant-level work. Ground turmeric, Ceylon cinnamon, and whole cloves layer in warmth and color, while coconut aminos stand in for traditional soy sauce, keeping the whole bowl completely free of sesame in any form. That swap matters more than it sounds — so many pho-inspired recipes lean on condiments or sauces that sneak sesame oil or paste into the base, but every ingredient here is straightforward and easy to verify. Zucchini ribbons replace rice noodles for a lighter, naturally grain-free bowl that still soaks up every drop of that golden broth beautifully. The finishing spread of fresh cilantro, Thai basil, scallions, and a squeeze of lime makes each bowl feel bright and alive rather than heavy. It's the kind of meal that looks impressive on the table but comes together with a single pot and a strainer — deeply satisfying without any of the label-reading stress.
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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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