Low Carb Spicy Sichuan Hot Pot Soup Base
Transform your hot pot experience with this vibrant, *Low Carb Spicy Sichuan Hot Pot Soup Base!* Crafted with the bold flavors of Sichuan peppercorns, dried chili peppers, and aromatic spices like star anise and cinnamon, this recipe delivers the fiery, tongue-tingling heat that Sichuan cuisine is famous for—without the carbs. Featuring unsweetened chicken broth, low-carb soy sauce, and optional sweetener, this soup base ensures a keto-friendly indulgence that doesn’t skimp on authentic taste. Perfect for simmering your favorite low-carb proteins and vegetables, it’s an ideal centerpiece for a cozy meal that’s as healthy as it is satisfying. With just 15 minutes of prep time and easy simmering, this recipe unleashes rich, complex flavors with every bowl. Whether you’re embracing a low-carb lifestyle or simply craving the thrill of bold spices, this hot pot soup base is sure to impress!
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Recipe Information
Ingredients
- 6 cups Chicken broth (unsweetened, low-carb)
- 10 whole Dried chili peppers
- 2 tablespoons Sichuan peppercorns
- 4 cloves Garlic (finely minced)
- 1 inch Ginger (thinly sliced)
- 2 tablespoons Fermented broad bean paste (doubanjiang)
- 2 tablespoons Low-carb soy sauce (or tamari for gluten-free option)
- 1 tablespoon Chinese black vinegar
- 3 tablespoons Avocado oil (or any neutral low-carb oil)
- 2 stalks Green onions (chopped)
- 2 whole Star anise
- 1 whole Cinnamon stick
- 1 teaspoon Low-carb sweetener (e.g., erythritol, optional for sweeter flavor)
- 2 cups Water
- Sea salt (to taste)
Instructions
Heat a large pot or wok over medium heat and add the avocado oil.
Add the Sichuan peppercorns and dried chili peppers. Stir-fry for 1-2 minutes, until fragrant and the chilies begin to darken slightly. Be careful not to burn them.
Lower the heat slightly and stir in the doubanjiang (fermented broad bean paste). Cook for another 2 minutes to release its full flavor.
Add the minced garlic, sliced ginger, chopped green onions, star anise, and cinnamon stick. Stir everything well and cook for 2 minutes.
Pour in the chicken broth and water, and stir to combine with the spices. Raise the heat to bring the mixture to a boil.
Once boiling, lower the heat to maintain a simmer. Add the low-carb soy sauce, Chinese black vinegar, and optional low-carb sweetener if desired. Stir to incorporate.
Let the soup base simmer for 30-40 minutes to fully develop the flavors, stirring occasionally.
Taste the broth and adjust salt levels according to preference.
Strain the soup base to remove the whole spices and chili pods before serving, or leave them in for a more authentic presentation.
Serve immediately as the base for your hot pot meal with low-carb proteins and vegetables.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8992 mg | 391% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 4.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1152 mg | 24% | |
*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.
