Wheat Free Ginger & Turmeric Chicken Pho-Style Soup
This fragrant, golden soup delivers everything you love about a steaming bowl of pho — deep, aromatic broth, tender shredded chicken, and a pile of fresh herbs — without a single grain of wheat in sight. The secret to that rich, complex broth is charring the onion, garlic, and ginger directly in a dry pot before anything else goes in, coaxing out a smoky depth that makes the whole kitchen smell incredible. Coconut aminos stand in for soy sauce seamlessly, giving the broth that savory, slightly sweet backbone without any wheat-based ingredients to worry about. Instead of rice noodles or wheat noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp in seconds — it's a swap that actually works, not just a compromise. Turmeric, Ceylon cinnamon, whole cloves, and two forms of ginger layer together into something that tastes like it simmered all day, even though the process is surprisingly straightforward. Finish each bowl with fresh cilantro, Thai basil, bean sprouts, and a good squeeze of lime, and you've got a meal that feels restorative and exciting at the same time.
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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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