Whole30 Hot-and-Sour Soup

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 30 minutes

Creating a Whole30 rendition of the Chinese classic hot-and-sour soup is like teaching a pig to fly—it seems entirely unlikely. The traditional version is filled with all of the not-so-Whole30-compliant things: soy sauce, cornstarch, sriracha or chili garlic sauce, and tofu, to name a few. But I was on a mission to create a recipe because it’s one of my favorite soups ever. This soup is as close as I could possibly get to the real deal—and no matter what, it’s absolutely delicious. If you are a hot-and-sour soup lover like me and want to hold the MSG, try this fabulous, clean-eating version in your kitchen!

• 4½ cups low-sodium chicken broth
• 2 tablespoons arrowroot starch
• 2 tablespoons avocado oil
• 1 (1½-inch) piece fresh ginger, grated
• 2 garlic cloves, minced
• 1 teaspoon toasted sesame oil
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup rice vinegar
• ¼ cup coconut aminos
• 2 teaspoons fish sauce (I use Red Boat)
• ⅛ teaspoon cayenne pepper
• 1½ cups shredded chicken (rotisserie or homemade)
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 (8-ounce) can bamboo shoots, drained (optional)
• 2 green onions (white and green parts), thinly sliced, plus more for serving
• 2 large eggs, beaten
• 2 tablespoons fresh lime juice (1 lime)
• Kosher salt (optional)

In a medium bowl, whisk together ½ cup of the chicken broth and the arrowroot until the arrowroot dissolves. Set aside.

In a large skillet, heat the avocado oil over medium heat. Add the ginger, garlic, sesame oil, and red pepper flakes and cook, being careful not to burn, until fragrant, 1 to 2 minutes.

Pour in the remaining 4 cups chicken broth plus the rice vinegar, coconut aminos, fish sauce, and cayenne pepper. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce to a simmer and add the shredded chicken, mushrooms, bamboo shoots (if using), and green onions. Stir in the broth-arrowroot mixture. Cook, stirring occasionally, until the soup has thickened, the mushrooms are cooked through, and the green onions are tender, about 7 minutes.

Reduce the heat to medium-low. While stirring the soup in a circular motion, very slowly drizzle the beaten eggs into the soup in a thin stream to create egg ribbons. Stir in the lime juice and season with salt, if desired. Top with green onions and serve immediately.