Turkey Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from a technique borrowed from classic pho — charring onion, garlic, and fresh ginger directly in a dry pot until the cut surfaces are dark and fragrant. That step alone transforms a simple chicken broth into something complex and smoky, layered with warmth from turmeric, Ceylon cinnamon, and whole cloves. Coconut aminos and a splash of apple cider vinegar round out the broth with a savory, slightly bright finish that keeps every sip interesting. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn just tender enough without going soft, making this a lighter but still deeply satisfying bowl. The shredded chicken thighs and drumsticks bring rich, pull-apart meat that holds up beautifully against all those bold spices. Fresh cilantro, Thai basil, scallions, and a squeeze of lime piled on top at the end keep things vibrant and alive. It's the kind of meal that feels restorative and indulgent at the same time — exactly what a great bowl of soup should be.
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!