Whole30 Spicy Sichuan Hot Pot Soup Base
Dive into bold and authentic flavors with this Whole30 Spicy Sichuan Hot Pot Soup Base, a mouthwatering twist on the classic hot pot experience. Perfect for those following a Whole30 diet, this broth is packed with aromatic spices like star anise, cinnamon, and Sichuan peppercorns, paired with fiery dried chilies and a kick of Whole30-compliant chili paste. Coconut aminos bring a touch of umami to complement the robust flavors, while chicken bone broth adds a nourishing, hearty base. Ready in just 40 minutes, this easy-to-make soup base is ideal for gatherings where guests can customize their bowls with proteins and fresh vegetables of choice. Whether you're hosting a cozy dinner or craving a wholesome, spicy kick, this recipe will keep your taste buds tingling.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Avocado oil
- 2 tablespoons Fresh ginger, thinly sliced
- 4 cloves Garlic cloves, minced
- 2 teaspoons Sichuan peppercorns
- 8 units Dried red chilies, chopped
- 2 tablespoons Whole30-compliant chili paste (no sugar or additives)
- 1 tablespoon Whole30-compliant tomato paste
- 2 tablespoons Coconut aminos
- 6 cups Chicken bone broth (unsweetened and Whole30-compliant)
- 3 cups Filtered water
- 2 units Star anise pods
- 1 unit Cinnamon stick
- 1 unit Bay leaf
- 2 units Green onions (whites only, sliced)
- 1.5 teaspoons Salt
Instructions
Heat a large soup pot or Dutch oven over medium heat and add the avocado oil.
Once the oil is shimmering, add the ginger slices, minced garlic, and Sichuan peppercorns. Sauté for 2 minutes until fragrant.
Stir in the chopped dried red chilies and toast for 1 minute, being careful not to burn them.
Add the Whole30-compliant chili paste and tomato paste to the pot, stirring to combine. Cook for another 2 minutes to let the flavors meld.
Pour in the chicken bone broth and filtered water. Stir to mix the base with the liquid evenly.
Toss in the star anise pods, cinnamon stick, bay leaf, coconut aminos, and the white parts of the green onions.
Season with salt and bring the soup base to a simmer over medium-high heat.
Lower the heat to medium-low and let the soup base simmer gently for 20 minutes to extract all the flavors. Taste and adjust salt levels if needed.
Strain the soup base into a serving pot or leave as is for a more rustic flavor. Keep hot for serving with proteins and vegetables of your choice.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 14.5 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1882 mg | 40% | |
*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.
