Xanthan Gum Free Ginger & Turmeric Chicken Pho-Style Soup
Deeply charred onion, garlic, and fresh ginger form the aromatic backbone of this soul-warming bowl, layered with turmeric, Ceylon cinnamon, and cloves for a broth that tastes like it simmered all day. Coconut aminos and a splash of apple cider vinegar round out the flavor with a gentle savory depth that keeps every sip interesting. Zucchini ribbons stand in for traditional rice noodles, soaking up the hot broth while staying perfectly tender-crisp — no thickeners or stabilizers needed anywhere in the bowl. That matters because so many packaged broths, noodle alternatives, and seasoning blends quietly sneak in additives that can be hard to spot on a label. Here, every ingredient is straightforward and easy to verify, from the bone-in chicken to the fresh herbs piled on top. A squeeze of lime at the table brightens everything and makes the whole bowl feel alive. It's the kind of weeknight dinner that looks impressive, tastes restorative, and comes together with nothing fussy standing in the way.
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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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