Shellfish 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 restaurant bowl. Turmeric, Ceylon cinnamon, and whole cloves layer in warmth without overwhelming, while coconut aminos and a splash of apple cider vinegar round everything out with a gentle savory depth. Bone-in chicken thighs and drumsticks simmer low and slow until the meat is tender enough to pull apart by hand, soaking up every bit of that golden broth along the way. Instead of rice noodles, spiralized zucchini ribbons soak up the hot liquid just enough to turn silky without going soft, keeping the whole bowl feeling light and fresh. A pile of scallions, cilantro, Thai basil, and crisp bean sprouts on top means every spoonful hits a little differently. Traditional pho-style soups can sometimes sneak in shellfish-based sauces or pastes for umami, but every drop of flavor here comes from whole spices, aromatics, and clean pantry staples — nothing hidden, nothing to second-guess. Finish each bowl with a hard squeeze of lime and you've got a weeknight dinner that tastes like it took all day.
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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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