Low Carb Spicy Sichuan Hot Pot Soup Base

Transform your next gathering into an unforgettable culinary experience with this Low Carb Spicy Sichuan Hot Pot Soup Base! Bursting with bold flavors from Sichuan peppercorns, fiery dried chili peppers, and aromatic spices like star anise and cinnamon, this broth offers a tantalizing balance of heat, umami, and complexity. The addition of fermented broad bean paste (doubanjiang) and Chinese black vinegar deepens the flavor profile, while a low-carb sweetener and gluten-free soy sauce option ensure this recipe is both keto-friendly and inclusive. Quick to prepare and simmered to perfection in under an hour, this soup base makes the ideal foundation for a customizable hot pot feast with low-carb proteins and vegetables. Whether you're hosting a meal with friends or elevating a weeknight dinner, this spicy and satisfying recipe is your ticket to authentic Sichuan flavors with a healthy twist.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 cups Chicken broth (unsweetened, low-carb)
• 10 whole Dried chili peppers
• 2 tablespoons Sichuan peppercorns
• 4 cloves Garlic (finely minced)
• 1 inch Ginger (thinly sliced)
• 2 tablespoons Fermented broad bean paste (doubanjiang)
• 2 tablespoons Low-carb soy sauce (or tamari for gluten-free option)
• 1 tablespoon Chinese black vinegar
• 3 tablespoons Avocado oil (or any neutral low-carb oil)
• 2 stalks Green onions (chopped)
• 2 whole Star anise
• 1 whole Cinnamon stick
• 1 teaspoon Low-carb sweetener (e.g., erythritol, optional for sweeter flavor)
• 2 cups Water
• 0 Sea salt (to taste)

Directions

Step 1

Heat a large pot or wok over medium heat and add the avocado oil.

Step 2

Add the Sichuan peppercorns and dried chili peppers. Stir-fry for 1-2 minutes, until fragrant and the chilies begin to darken slightly. Be careful not to burn them.

Step 3

Lower the heat slightly and stir in the doubanjiang (fermented broad bean paste). Cook for another 2 minutes to release its full flavor.

Step 4

Add the minced garlic, sliced ginger, chopped green onions, star anise, and cinnamon stick. Stir everything well and cook for 2 minutes.

Step 5

Pour in the chicken broth and water, and stir to combine with the spices. Raise the heat to bring the mixture to a boil.

Step 6

Once boiling, lower the heat to maintain a simmer. Add the low-carb soy sauce, Chinese black vinegar, and optional low-carb sweetener if desired. Stir to incorporate.

Step 7

Let the soup base simmer for 30-40 minutes to fully develop the flavors, stirring occasionally.

Step 8

Taste the broth and adjust salt levels according to preference.

Step 9

Strain the soup base to remove the whole spices and chili pods before serving, or leave them in for a more authentic presentation.

Step 10

Serve immediately as the base for your hot pot meal with low-carb proteins and vegetables.

Nutrition Facts

Serving size	(2133.8g)

Amount per serving	% Daily Value*
Calories	717.3

Total Fat 50.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 8991.7mg	0%
Total Carbohydrate 55.7g	0%
Dietary Fiber 14.8g	0%
Total Sugars 4.9g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 300.1mg	0%
Iron 11.5mg	0%
Potassium 1151.5mg	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: 58.8%

Protein: 12.5%

Carbs: 28.6%