Yeast Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply fragrant, and loaded with golden broth, this pho-style soup delivers all the soul-soothing comfort of a classic Vietnamese-inspired bowl without a single ingredient that could cause issues for those avoiding yeast. Traditional pho often relies on fermented sauces and condiments that can sneak yeast in through the back door — here, coconut aminos and apple cider vinegar do the flavor-building work cleanly and safely. The real magic starts in a dry pot, where charred onion, garlic, and fresh ginger build a smoky, caramelized base that gives the broth its incredible depth before a single drop of liquid is added. Ground turmeric, Ceylon cinnamon, and whole cloves round out the spice profile, making every spoonful taste like it simmered for hours — because it did. Spiralized zucchini stands in for rice noodles, soaking up the hot broth just enough to turn tender-crisp without going soggy, so the texture stays satisfying from first bite to last. A pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It's the kind of recipe that feels like a treat and a reset all at once.
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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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