Keto Spicy Sichuan Hot Pot Soup Base

Dive into bold, fiery flavors with this *Keto Spicy Sichuan Hot Pot Soup Base*, a low-carb twist on the beloved Chinese classic. Infused with the electrifying heat of dried Sichuan chili peppers and the signature numbing spice of Sichuan peppercorns, this soup base is the ultimate foundation for your next hot pot feast. A harmonious blend of doubanjiang (spicy fermented bean paste), garlic, ginger, and warming aromatics like star anise and cinnamon stick adds depth and complexity, while keto-friendly substitutions like avocado oil and coconut aminos keep it perfect for low-carb lifestyles. Simmered to perfection with rich bone broth, this soup base is a vibrant, aromatic, and customizable centerpiece for enjoying a variety of fresh, keto-friendly ingredients. Easy to prepare and bursting with flavor, it’s an ideal recipe for anyone craving authentic Sichuan heat without compromising their keto goals.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 tablespoons Avocado oil (or other keto-friendly neutral oil)
• 10 whole Dried Sichuan chili peppers
• 1 tablespoon Sichuan peppercorns
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 tablespoon Fermented black beans (optional for added depth of flavor)
• 2 tablespoons Doubanjiang (spicy fermented bean paste, ensure keto-compatible with no added sugar)
• 6 cups Beef bone broth (or chicken broth for a lighter base)
• 2 tablespoons Low-sodium soy sauce (or coconut aminos for strict keto)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sweetener (erythritol or monk fruit, optional, for balance)
• 2 whole Star anise
• 2 whole Bay leaves
• 1 whole Cinnamon stick
• 3 stalks Scallions, sliced (white and green parts separated)

Directions

Step 1

Heat the avocado oil in a large pot over medium heat.

Step 2

Add the dried Sichuan chili peppers and Sichuan peppercorns. Stir-fry until aromatic, about 1-2 minutes, being careful not to burn them.

Step 3

Add minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for another 1 minute until fragrant.

Step 4

Optional: Add the fermented black beans and stir to combine.

Step 5

Stir in doubanjiang and cook for 1 minute to release its flavor.

Step 6

Gradually pour in the beef bone broth, stirring to combine.

Step 7

Add low-sodium soy sauce (or coconut aminos), rice vinegar, and the sweetener (if using) to the pot.

Step 8

Drop in the star anise, bay leaves, and cinnamon stick. Simmer the soup base on low heat for 20 minutes to allow the flavors to meld.

Step 9

Remove the star anise, bay leaves, and cinnamon stick before serving.

Step 10

Garnish the hot pot base with the green parts of the sliced scallions before serving with your choice of keto-friendly hot pot ingredients.

Nutrition Facts

Serving size	(1650.4g)

Amount per serving	% Daily Value*
Calories	731.4

Total Fat 39.0g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3907.5mg	0%
Total Carbohydrate 40.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 2.9g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 267.2mg	0%
Iron 11.8mg	0%
Potassium 1985.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 34.3%

Carbs: 20.8%