Keto Spicy Sichuan Hot Pot Soup Base
Immerse your taste buds in bold, fiery flavors with this Keto Spicy Sichuan Hot Pot Soup Base—a low-carb twist on the classic Chinese dish. Crafted with aromatic Sichuan peppercorns, dried chili peppers, and a blend of spices like star anise and cinnamon, this soup base delivers the signature numbing heat and earthy depth that Sichuan cuisine is famed for. Keto-friendly swaps like avocado oil, coconut aminos, and monk fruit sweetener ensure it fits perfectly into a low-carb lifestyle without sacrificing flavor. Simmered with rich beef bone broth and enhanced by optional fermented black beans, this hot pot base is ideal for pairing with your favorite keto-friendly meats, seafood, and veggies for a customizable, healthy feast. Ready in just 35 minutes, this recipe is perfect for warming up family meals while staying true to your keto goals.
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Recipe Information
Ingredients
- 2 tablespoons Avocado oil (or other keto-friendly neutral oil)
- 10 whole Dried Sichuan chili peppers
- 1 tablespoon Sichuan peppercorns
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 tablespoon Fermented black beans (optional for added depth of flavor)
- 2 tablespoons Doubanjiang (spicy fermented bean paste, ensure keto-compatible with no added sugar)
- 6 cups Beef bone broth (or chicken broth for a lighter base)
- 2 tablespoons Low-sodium soy sauce (or coconut aminos for strict keto)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sweetener (erythritol or monk fruit, optional, for balance)
- 2 whole Star anise
- 2 whole Bay leaves
- 1 whole Cinnamon stick
- 3 stalks Scallions, sliced (white and green parts separated)
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the dried Sichuan chili peppers and Sichuan peppercorns. Stir-fry until aromatic, about 1-2 minutes, being careful not to burn them.
Add minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for another 1 minute until fragrant.
Optional: Add the fermented black beans and stir to combine.
Stir in doubanjiang and cook for 1 minute to release its flavor.
Gradually pour in the beef bone broth, stirring to combine.
Add low-sodium soy sauce (or coconut aminos), rice vinegar, and the sweetener (if using) to the pot.
Drop in the star anise, bay leaves, and cinnamon stick. Simmer the soup base on low heat for 20 minutes to allow the flavors to meld.
Remove the star anise, bay leaves, and cinnamon stick before serving.
Garnish the hot pot base with the green parts of the sliced scallions before serving with your choice of keto-friendly hot pot ingredients.
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
