Walnut Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply fragrant soup draws its soul from a technique borrowed from Vietnamese pho — charring onion, garlic, and fresh ginger directly in a dry pot until the cut surfaces are dark and caramelized, which gives the broth a smoky, complex backbone you simply cannot get any other way. Ground turmeric, Ceylon cinnamon, and whole cloves layer in warmth and earthiness, while coconut aminos and a splash of apple cider vinegar round everything out with a subtle savory brightness. The result is a golden, aromatic broth that tastes like it simmered all day, even on a weeknight timeline. Instead of rice noodles, spiralized zucchini ribbons go straight into the bowl and soften just enough from the hot broth, keeping things light without sacrificing that satisfying slurp. Shredded bone-in chicken thighs and drumsticks bring richness and body, and the finishing pile of fresh cilantro, Thai basil, scallions, and a hard squeeze of lime makes every bowl feel alive and restaurant-worthy. For anyone navigating tree nut concerns, every ingredient here is straightforward — no sauces with hidden additives, no garnishes that sneak in unexpected allergens, just clean, whole-food components you can verify at a glance. It's the kind of nourishing, deeply satisfying bowl that earns a permanent spot in the weekly rotation.
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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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