Paleo Spicy Sichuan Hot Pot Soup Base
Transform your hot pot experience with this Paleo Spicy Sichuan Hot Pot Soup Base, a bold, aromatic recipe designed to elevate your dining table. This soup base combines rich bone broth with the sizzling flavors of Sichuan peppercorns, dried red chili peppers, and fresh chili paste, creating the perfect balance of heat and depth. Infused with Chinese five-spice powder, star anise, ginger, and garlic, every spoonful bursts with authentic Sichuan-inspired flavors. Paleo-friendly and free of refined sugars, this recipe uses coconut aminos and fish sauce to deliver umami-packed goodness. Whether you’re hosting a flavorful hot pot night or meal prepping, this versatile soup base is ready to complement your favorite proteins and vegetables. Simple to make in just 40 minutes, it’s the ultimate fusion of tradition and dietary mindfulness.
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Recipe Information
Ingredients
- 6 cups bone broth (beef or chicken)
- 3 tablespoons coconut oil
- 6 cloves garlic, minced
- 2 tablespoons ginger, finely chopped
- 1 tablespoon Sichuan peppercorns
- 8 pieces dried red chili peppers
- 2 tablespoons fresh chili paste (Paleo-compliant, sugar-free)
- 2 teaspoons Chinese five-spice powder
- 3 tablespoons coconut aminos
- 2 teaspoons fish sauce (Paleo-compliant)
- 1 tablespoon toasted sesame oil
- 2 stalks green onions, chopped
- 1 teaspoon sea salt (adjust to taste)
- 2 whole pods star anise
Instructions
In a large pot over medium heat, melt the coconut oil. Add the minced garlic, ginger, and Sichuan peppercorns, and cook for 1-2 minutes until fragrant.
Add the dried red chili peppers to the pot and stir well, allowing them to toast lightly for 1-2 minutes. Be careful not to burn them.
Stir in the fresh chili paste and Chinese five-spice powder, cooking for another 1-2 minutes to allow the flavors to meld.
Pour in the bone broth and bring it to a gentle boil. Once boiling, reduce the heat to a simmer.
Add the coconut aminos, fish sauce, toasted sesame oil, and star anise to the pot. Stir well to combine.
Simmer the soup base for 15-20 minutes to allow the aromatics and spices to infuse into the broth.
Remove the star anise and dried chili peppers from the pot (optional, depending on your spice preference).
Season the broth with sea salt to taste and garnish with chopped green onions before serving.
Use the hot pot soup base immediately as the foundation for your desired hot pot ingredients, or store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 13.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1911 mg | 41% | |
*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.
