This hot & sour soup is an easy and nourishing dish! It’s paleo, whole30, AIP, and an all around healthy and filling meal.
- 1 lb pork tenderloin, sliced into strips (see above for substitutions)
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 cups shitaki mushrooms, sliced
- 1 small head green cabbage, shredded
- 1/2 cup sliced bamboo shoots (optional)
- 7–8 cups chicken broth (divided)
- 3 tbsp coconut aminos
- 1/4 cup lime juice
- 2 tbsp arrowroot starch
- 1 tsp sea salt (divided)
- 1 tsp white pepper (omit for AIP)
- 2–3 tbsp green onion, chopped
- Using a large stock pot set to medium heat saute the pork until fully cooked. Lightly salt and set aside.
- Drain the fat from the pan and add the avocado oil. Saute the garlic and ginger for 2-3 minutes or until fragrant.
- Add the mushrooms and bamboo shoots 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, salt, lime juice and white pepper (if using). 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 5 minutes to allow the soup to thicken.
- Add the pork back and simmer on low for another 3-5 minutes to reheat.
- Finish with lime slices if desired and top with green onion. Season further to taste.
All nutritional information are estimations and will vary. Nutrition facts do not include optional bamboo shoots.
- Serving Size: 1 serving
- Calories: 178
- Fat: 4.2g
- Carbohydrates: 13.4g
- Fiber: 3.6g
- Protein: 22.6g