Paleo Hot and Sour Soup
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 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 –
Healthy
Easy
Absolutely delicious
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 !
Looking for a chicken version?
Check out my Easy Hot and Sour Soup, made with cooked chicken or turkey!
How to make Chinese Hot and Sour Soup Video (Paleo, Whole30, Gluten-Free, Low Carb)
Paleo Hot and Sour Soup (Gluten-free, Whole30, Keto, Low carb)
Video
Ingredients
- 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
For pork seasonings:
- 2 tbsps coconut aminos
- 1 tbsp toasted sesame oil
- Dash of white pepper, optional
For broth seasonings:
- 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)
To thicken soup with arrowroot powder (without gluten, Paleo, Low Carb friendly)
- Mix well: 1 ½ tbsps arrowroot, or tapioca powder with 3 tablespoon cold water
Instructions
- 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.
Silly question…Can you use bone broth if you don’t have regular broth? (I’m assuming yes, but asking anyways…is there ever a time you should not sub in bone broth?) Thanks!
Hi Cheri, Thanks for your question. Not silly at all. Bone broth usually is more flavorful than regular chicken broth or stock. If the soup is already very flavorful and that comes with tons of ingredients, usually chicken broth or stock will do the work. For recipes like ramen or quick soup in clear broth, bone broth will add extra flavor. I hope that makes sense. Cheers!
Wow!! Made this for dinner tonight and it was fantastic!! I am now two for two successful recipes from you! Thank you so much!!
Thanks so much, Rosy!
As usual, another winner from you. Your recipes are among my go to’s, and this one is delicious! We used Cholula hot sauce because it’s what we had on hand. Do you have something else you’d recommend?
Thanks ChihYu!
Thank you, Christine! Appreciate it. I use a brand called A & B hot sauce original flavor. 🙂
Thanks ChihYu!
This was just about the most delush everyday dish Ive tasted! So good!!
Thank you so much, Julia!
Chih-Yu, I made this tonight and it was just amazing. I’m trying to use up things that have been in my pantry, including a package of dried shiitakes which I soaked and used. The flavors were wonderful. This will definitely be a wintertime favorite, thank you and your mother! Love your recipes!
That sounds amazing. Thanks so much for sharing, Cheryl! So happy to hear ! XO!
Thank you for showing all the steps on your Instagram stories. It made me realize how simple this would be to make, and made it so I’m not intimidated to give it a try.
You are so very welcome, Rebekah!
This looks absolutely delicious and so warming! My whole family would love this!
Can you also use chicken breasts?
Hi Amanda, I would recommend using ground chicken breasts or turkey breasts. :))
I’m wondering if this would be good with chicken thighs. I just have some I need to use up
Hi Jennifer ! Yes it should ! Chicken thighs will be perfect ! Use boneless and skinless ones if possible. :))
You always have the best looking recipes! Hot and Sour soup used to be my favorite order as a child, but the kind I used to get never had much in it, so I love your version here packed with yummy things!
Thanks so much, Kari !
Dang, girl! Your recipes are always so yummy! This is totally my kind of soup.
Thanks so much ! Love healthy hot and sour soup !
This is one of my favorite takeout classics. Can’t wait to make it at home!
Thanks so much, Vanessa !
OMG, Hot & Sour is my favorite soup!! I’m so making this. Thanks 🙂
Yum! SO excited to try this healthy homemade version of one of my favorites!
This looks so flavourful, hun. I am sucker for hot and sour combination, will definitely love to try this one.
My mouth is watering! I LOVE this one hot and sour soup from this restaurant my husband and I used to go to when we were dating – so long ago and I guarantee it is full of MSG and other stuff I didn’t know any better about back then! I am totally making this! Thank you!
Hot and sour soup is one of my favorite soups at American Chinese restaurants! This one looks LEGIT!
This looks incredible! I used to love hot and sour soups at Chinese restaurants and this one looks even tastier.
definitely trying this!! Hot and sour is one of my favorites!!
Definitely giving this a try! We love Asian food, but live in a rural area so we make it all ourselves!
Many ingredients are available in the States now, like cloud ear fungus and lotus buds. Can we add them? I usually add tofu, too.