Chicken Hot and Sour Soup is Savory, Spicy, and Keto-Friendly Thanks to a Few Simple Swaps!
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Here’s an easy-to-make low-carb hot and sour soup idea that will warm the soul and fill the belly!
Change up your bland soup recipes with this flavor-bomb of a keto soup!
If you love hot and sour soup from a Chinese restaurant, we’ve got a simple version to make at home that includes some of the same ginger garlic, and chili flavors. I am not claiming this to be authentic by any means and there are a few simple substitutions to keep this low in carbs, but this is still oh so delicious in its own right!
What is hot and sour soup?
It’s a tangy Chinese soup that is both savory and spicy. It typically has mushrooms, bamboo shoots, and tofu. According to Wikipedia.com, Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or ‘pepper hot soup’.”
When it’s cold outside, this soup with a spicy sour broth will be a warm and comforting meal idea. I have added chicken in mine to make it more hearty as a lunch or dinner idea, but you can of course omit it if desired.
Hot and Sour Soup with Chicken
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES
A spicy and savory chili garlic broth with mushrooms, bamboo shoots, and chicken.
- 2 teaspoons olive oil
- 3 green onions, sliced
- 3 cloves minced garlic
- 1 teaspoon ginger paste
- 5 oz. fresh shitake mushrooms, sliced
- 4 cups chicken broth
- 8 oz. can bamboo shoots, drained
- 1 tablespoon garlic chili sauce (more or less according to preferred spice levels)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or coconut aminos)
- 1/4 teaspoon sesame oil
- 1/4 teaspoon xanthan gum **optional step
- 2 eggs, beaten
- 2 cups shredded cooked chicken
- garnish: extra sliced green onions
Hip tips for making hot and sour soup:
- Turn up the heat more if you’d like. I added a tablespoon of garlic chili sauce, but you can dial it back to reduce the heat or add more if you like it extra spicy. You can also add additional to your bowl when serving.
- If you don’t have any xanthan gum to thicken this soup no worries (I wouldn’t buy a special package just for this recipe). I think the soup is still great without it!
- If you can’t find fresh shitake mushrooms you can improvise with another variety such as portabella, or try using dried shitake mushrooms and soak them first to rehydrate.
This soup will warm your soul 🍲
If it’s chilly outside, make this ASAP! I loved the bold flavors of the garlic chili sauce, tangy vinegar, and ginger paste. It all comes together as a delightful soup. Adding chicken to it made it more filling and it’s all so good! The broth is fantastic.
Check out what my teammate Erica has to say about my soup recipe:
“This soup is literally the best recipe I have ever made! It made me feel like I was at a very high-end, gourmet restaurant and I made in myself in under 30 minutes. The flavor is on point and I love that you easily have the option to just add a little more chili sauce if you want more heat. I do not have a high tolerance for heat and I thought the heat level was perfect-O! If you love heat, you’ll want to add more spice!
I also chose to make it with the fancy-cut portabella mushrooms instead, as they are much cheaper and easier to find — it was yum! Hands down, 10 out of 10!!! Couldn’t be happier about this soup, even my kids enjoyed it!”