Keto Hot and Sour Soup

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Nutrition facts per serving

One serving = 1 medium-sized bowl

Carbs
5.9g

Protein
13.5g

Fat
9.6g

Kcal.
170

Carbs

5.9g

Protein

13.5g

Fat

9.6g

Kcal.

170

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This soup is often served as an appetizer in Chinese restaurants, but it can be a full dish as well.

It’s filling, delicious and our keto-friendly version is also sugar-free and low carb with only 5.9g net carbs per serving!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Hot And Sour Soup Image #1
Keto Hot And Sour Soup Image #2

Ingredients

g chicken leg quarters
g bamboo sprouts
g dried shiitake mushrooms
g ginger
l water
eggs
carrot
red bell pepper
onion
chili pepper
garlic clove
 tbsp soy sauce
 tbsp rice vinegar
 tsp paprika powder
 tsp white pepper
salt to taste
(optional) chopped green onion for serving
lbs chicken leg quarters
oz bamboo sprouts
oz dried shiitake mushrooms
oz ginger
fl oz water
eggs
carrot
red bell pepper
onion
chili pepper
garlic clove
 tbsp soy sauce
 tbsp rice vinegar
 tsp paprika powder
 tsp white pepper
salt to taste
(optional) chopped green onion for serving
lbs chicken leg quarters
oz bamboo sprouts
oz dried shiitake mushrooms
oz ginger
cups water
eggs
carrot
red bell pepper
onion
chili pepper
garlic clove
 tbsp soy sauce
 tbsp rice vinegar
 tsp paprika powder
 tsp white pepper
salt to taste
(optional) chopped green onion for serving

Step 1

Rehydrate the dried shiitake mushrooms following the instructions on the packaging.

Different brands sometimes have different instructions, but usually they have to sit in water for about 30-60 minutes.

Step 2

  l water

  fl oz water

  cups water

Fill a large pot with water and bring it to a boil.
Proceed with the next step while the water starts to boil.

Step 3

  g ginger, onion

  oz ginger, onion

  oz ginger, onion

Cut the onion in half and chop the ginger into chunks.

Save a small piece of ginger for later.

Step 4

  g chicken leg quarters

  lbs chicken leg quarters

  lbs chicken leg quarters

Add the onion, ginger, and chicken leg quarters into the large pot once the water boils.

Step 5

Let the chicken leg quarters boil for about 45 minutes.
Proceed with the next step while the chicken is cooking.

Step 6

  g bamboo sprouts, carrot, red bell pepper

  oz bamboo sprouts, carrot, red bell pepper

  oz bamboo sprouts, carrot, red bell pepper

Cut the bell pepper, bamboo sprouts, carrot, and shiitake mushrooms into small strips.
Set them aside.

Step 7

  chili pepper, garlic clove

  chili pepper, garlic clove

  chili pepper, garlic clove

Peel the little piece of ginger you saved in step 3 and chop it into small cubes.
Chop the chili pepper and garlic clove as well and add all of it into a mortar.

Add some coarse sea salt and grind until you get a smooth chili paste.

If you don’t have a mortar, you can also crush the ingredients with the backside of a large kitchen knife until you get a smooth paste.

Step 8

After the chicken has boiled for about 45 minutes you should be able to easily scrape off the chicken meat from the bones.

Cut the meat into bite-sized chunks and set aside while you remove the ginger and onion from the pot.

Throw the onion and ginger from the pot away and add the chicken back into the pot.

Step 9

Add the chopped vegetables from step 6 into the pot as well and stir.

Step 10

   tbsp soy sauce,  tbsp rice vinegar,  tsp paprika powder,  tsp white pepper, salt to taste

   tbsp soy sauce,  tbsp rice vinegar,  tsp paprika powder,  tsp white pepper, salt to taste

   tbsp soy sauce,  tbsp rice vinegar,  tsp paprika powder,  tsp white pepper, salt to taste

Add the chili paste, soy sauce, and the remaining spices as well and give the soup a good stir.
Let the soup simmer for about 10-15 minutes.

Step 11

  eggs

  eggs

  eggs

Whisk the eggs in a separate bowl.

Stir the soup in a circular motion until you create a “whirl” and let the eggs slowly drizzle into the soup.

Keep stirring until the eggs are cooked.

Step 12

 (optional) chopped green onion for serving

 (optional) chopped green onion for serving

 (optional) chopped green onion for serving

Serve the keto hot and sour soup with a bit of chopped green onion.

Storage

Put a lid on the pot or fill the soup in an air-tight container and store it in your fridge for up to 3 days.

The soup tastes best while it’s still fresh, that’s why we recommend consuming it as soon as possible.

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