Paleo Hot and Sour Soup
by 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.
Notes
Nutrition
Hot and Sour is my husbands absolute favorite, but I have never tried to make it at home until now!! thank you for the amazing and easy-to-follow recipe.
Delicious! I haven’t had hot and sour soup in years, and this was better than I remember!
That’s awesome! So happy to hear!
Love the garlic, ginger and other additions as well as the keto modifications but I do have one question. The recipe claims to serve 8 but only has 2 to 2 1/2 cups of liquid (the chicken stock). Most recipes we have read use 8 or more cups of liquid (My Grandma Li’s recipe would use about 12) and serve 6 to 8 people. Is this a typo or really supposed to be this light on the broth ?
Hi Brandon! Lovely to hear from you and thanks for the message. Not a typo at all. The hot and sour soup version is from my family and we like it filled with vegetables with heartier consistency and texture and therefore we use less liquid in the soup. The more liquid you add to the soup the more thickener you need. It will also increase the carb count. Be that as it may, feel free to make it more soupy if you like! You might need to adjust and increase the broth seasoning quantity to accomodate more liquid though. Hope this helps!
This was terrific! I do have some notes on the recipe I would like share. In step 3 I think you meant to say “Add chicken stock and simmer with a lid on.” The word simmer is missing. It also instructs to “add apple cider vinegar,” however in your list of ingredients you say apple cider or rice vinegar can be used. Maybe add the phrase “(or rice vinegar)” so that folks who choose to use rice vinegar know that’s when they should add it. I had a bit of trouble with the “Fluffy Eggs” directions, but luckily my hubby (who loves hot and sour soup) explained that where it says to “add eggs from high up with chopsticks or a fork against one end of the bowl” actually meant slowly stir the eggs into the already cooking “pot” of soup. Again, delicious recipe!
Thanks so much. I will update the sentences to make them more clear. Appreciate it!
I’ve always considered this the Asian version of the “cure-all chicken soup”. My grandson had pneumonia and will generally not touch a mushroom or tofu (I sliced up some extra firm and added it to increase the protein). I finally got him to try a bowl and then sent the rest of a double batch home with him. It was the only thing he wanted for several days
Another friend is going through chemo for stage four cancer. He was unable to eat anything until I gave him this. Again, he got the whole batch. Next I’m going to make it again and keep it for me!
Thank you so much, Kathie. I’m so glad I can be helpful to you and your family. Much appreciated. Sending my blessings to you and the family.
This looks absolutely amaaaaaazing! Need to make this ASAP!!!!