Paleo Hot and Sour Soup recipe (Whole30, Gluten-Free). Easy and healthy authentic Chinese Paleo Hot and Sour Soup recipe with loads of fresh vegetables, savory minced meat, and shiitake mushrooms in rich chicken broth. This gluten-free Chinese Paleo Hot and Sour Soup is low carb, Whole30, Keto, and AIP, packed with bold flavors and easy healthy delicious ! Ultimate healthy one-pot soup recipe !
Healthy Paleo Hot and Sour Soup (Gluten-free, Whole30, Keto, AIP)
Hot and Sour Soup is such an iconic soup in every Chinese household. Back home mom often serves Hot and Sour Soup with any main and side dishes she prepares for dinner. Its rich, savory, sour with a hint of sweet and spicy taste makes this soup a must-try if you are an Asian food enthusiast.
The truth is most restaurant hot and sour soup stinks. The version I share with you today is a simplified version, modified for my readers’ specific needs without using hard to find ingredients, particularly in the states. Without sacrificing the flavor (and stay as true as possible to its original taste) I’m very happy with my take on Chinese Paleo Hot and Sour Soup.
Every Good Soup Starts with A Solid Flavor Base
Let me show you how to make my Chinese Paleo Hot and Sour Soup that’s healthy, low carb and Paleo, Whole30, Gluten-free, and with AIP and Keto suggestions.
Every good soup made from scratch (and without using instant soup mix) starts with a solid flavor base. And in my book that means using Asian aromatics (garlic, ginger, and scallions) plus a protein. Sauté the aromatics with seasoned protein first to help create a lovely flavor foundation base.
With this in mind, what you do next is absolutely crucial.
How to make Paleo Hot and Sour Soup (Gluten-Free, Low carb, Whole30)
- To create a flavor base, protein must be seasoned. In this iconic recipe thin sliced pork tenderloin is a must have to make authentic hot and sour soup.
- Sauté aromatics (ginger, garlic, and scallions) and the seasoned meat to bring out flavor before adding the broth.
- Once the soup has come to a gentle boil, season and make adjustments toward the end of the dish will help maintain that distinct flavor of Chinese hot and sour soup.
- Add whisked eggs and thicken the soup with arrowroot powder (gluten-free) to make a slurry before serving.
- To make it even more authentic, serve extra vinegar and hot sauce on the side so your guests can make adjustments further right by the dinner table.
You can find similar recipe example here.
How to make Chinese Hot and Sour Soup Video (Paleo, Whole30, Gluten-Free, Low Carb)
How to thicken soup with arrowroot powder (without gluten, Paleo, Low Carb friendly)
- In general the ratio is about 1 part of arrowroot (or tapioca) starch/flour with 2 parts of cold water to make a slurry. To prevent it from clumping, stir-it again before adding the slurry to hot boiling broth.
- Once pour in the slurry, lower the heat and stir constantly until the mixture thickens (usually within 1-2 mins).
- Turn off the heat immediately once the soup thickens. The arrowroot thickening texture will break down again (i.e. becomes watery) if it’s overheated.
This Paleo Hot and Sour Soup is –
Ultimate one-pot soup
Paleo Whole30 Gluten-free Low carb
& with Keto AIP suggestions
P.s. it does not stink !
If you give this Paleo Hot and Sour Soup recipe a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Paleo Hot and Sour Soup (Whole30, Gluten-Free). Easy and healthy authentic Chinese Paleo Hot and Sour Soup recipe with loads of fresh vegetables, savory minced meat, and shiitake mushrooms in rich chicken broth. This gluten-free Chinese Paleo Hot and Sour Soup is low carb, Whole30, Keto, and AIP, packed with bold flavors and easy healthy delicious ! Ultimate healthy one-pot soup recipe !
- ⅔ lb. pork tenderloin sliced to thin strips
- 2 large eggs* whisked
- 2 to 2 ½ cups matchstick shape sliced carrots
- 5 garlic cloves thin sliced
- 2 tbsp finely chopped fresh ginger
- 8 oz. fresh sliced shiitake mushrooms
- 6 bulbs scallions chopped and separate white and green parts
- Avocado oil saute use
- 2 to 2 ½ cups chicken stock*
- 1 tbsp coconut aminos
- Hot red chili pepper sauce to taste optional
- Apple cider vinegar start with 2 tbsps first (alt. use rice vinegar for a milder taste)
- Mix well: 1 ½ tbsps arrowroot or tapioca powder with 3 tablespoon cold water
- Prep: Slice pork tenderloin to thin strips and season the pork with ingredients under ‘pork seasonings’. Mix well and set aside in the fridge while preparing carrots, garlic, ginger, shiitake, and scallions.
- Saute: Preheat a heavy bottom soup pot (or dutch oven) over medium-high heat, when hot add 2 tbsp avocado oil. Saute garlic, ginger, and white parts of scallions until fragrant (about 10 seconds). Season with a pinch of salt. Add seasoned pork. Season with another pinch of salt and saute until the pork is no longer pink. Add carrots and shiitake mushrooms. Season with another pinch of salt and saute for about 1 minute,
- Broth: Add chicken stock* and with a lid on. Simmer over medium heat. After the broth has come to a hot simmering, season with coconut aminos, hot red pepper sauce*, and apple cider vinegar. Give it a gentle stir then start making seasoning adjustments to suit your own preference (perhaps more coconut aminos, more vinegar, salt, white pepper, or more hot sauce). In the meantime, prepare 2 whisked eggs and make the arrowroot slurry and set aside.
- Fluffy eggs: Bring broth to a hot boil, turn off the heat and slowly drizzle in whisked eggs from high up with chopsticks (or a fork) against one end of the bowl in a swirling motion. Let the eggs set for a few seconds to form the shape and then, gently whisk the broth and eggs to make fluffy eggs.
- Slurry: To thicken the soup, let the soup come to hot simmering (not boiling), give the slurry another stir then slowly drizzle in. Gently whisk and let the broth simmer for about 1 to 2 minutes (or as soon as the broth thickens) then turn off the heat. Garnish with green parts of scallions and dash of white pepper (if desired). Serve hot and immediately.
*To from fluffy eggs, the both needs to be in hot boiling state. If the temperature of the broth is not hot enough, it will not form fluffy eggs.
*To thicken the soup, the broth should be in hot simmering state (not boiling), mix well the arrowroot slurry and slowly drizzle in. This will prevent it from clumping. Once pour in the slurry, lower the heat and stir constantly until the mixture thickens (usually within 1-2 mins). Turn off the heat immediately once the soup thickens. The arrowroot thickening texture will break down again (i.e. becomes watery) if it’s overheated.
In general the ratio is about 1 part of arrowroot (or tapioca) starch/flour with 2 parts of cold water to make a slurry.
*If you’re allergic to eggs, skip the step of making fluffy eggs and thicken the soup with slurry. *For AIP, skip hot pepper sauce and white pepper.
*For Keto, you can reduce the arrowroot quantity. The added fluffy eggs will help thicken the soup texture. Or check out this article for suggestions.