Paleo Hot and Sour Soup (Gluten-free, Whole30, Keto, Low carb)
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 !
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
⅔lb.pork tenderloinsliced to thin strips
2 to 2 ½cupsmatchstick shape sliced carrots
5garlic clovesthin sliced
2tbspfinely chopped fresh ginger
8oz.fresh sliced shiitake mushrooms
6bulbs scallionschopped and separate white and green parts
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.