Description
This hot & sour soup is an easy and nourishing dish! It’s paleo, whole30, AIP, and an all around healthy and filling meal.
Ingredients
Units
Scale
- 1 tbsp avocado oil
- 12 oz pork tenderloin, sliced into very thin strips (sub ground pork, or even ground chicken)
- Salt and pepper (omit pepper for AIP)
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 cups shitake mushrooms, sliced
- 1 small head green cabbage, shredded
- 1/2 cup sliced bamboo shoots (optional)
- 8 cups chicken broth (divided)
- 3 tbsp coconut aminos
- 1–2 tsp chili sauce (omit for AIP)
- 1/4 cup lime juice
- 1 1/2 tbsp arrowroot starch
- 2–3 tbsp green onion, chopped
Instructions
- Using a large stock pot or Dutch oven, heat the avocado oil over medium heat. Add the pork tenderloin, seasoning with salt and pepper. Saute for about 3 min on each side or until cooked through.Set aside.
- Adding more fat to the pan if needed, cook the garlic and ginger for 2-3 minutes or until fragrant. Add the mushrooms and bamboo shoots and saute for 4-5 minutes or until tender. Add the shredded cabbage and cook until mostly wilted for about 2 minutes.
- Pour in the chicken broth (reserving 1/4 cup and setting aside), coconut aminos, lime, chili sauce if using and more salt and pepper to taste. Add the pork back and simmer for about 10 minutes to combine the flavors.
- While the soup is simmering, combine the 1/4 cup of broth with the arrowroot starch. Whisk together to thicken and add to the soup and stir. Simmer for another few minutes to allow the soup to thicken.
- Finish with green onion and further to taste.
Notes
All nutritional information are estimations and will vary. Nutrition facts do not include optional bamboo shoots.
- Prep Time: 5
- Cook Time: 30
- Category: Main Dishes
- Method: Stove Top
Keywords: hot and sour soup