Paleo Spicy Sichuan Hot Pot Soup Base

Dive into the bold and fiery flavors of this Paleo Spicy Sichuan Hot Pot Soup Base—a fragrant, mouthwatering broth that's as wholesome as it is indulgent. Made with rich, nutrient-dense bone broth, this recipe combines the tingly heat of Sichuan peppercorns and dried red chili peppers with aromatic garlic, ginger, and star anise for an authentic taste of Sichuan cuisine. Coconut oil and sesame oil add a luscious depth, while Paleo-friendly ingredients like coconut aminos and sugar-free chili paste keep it clean and compliant. Perfect for setting the stage for your favorite hot pot ingredients, this soup base is a versatile and satisfying way to enjoy a hearty, customizable meal at home. Ready in just 40 minutes, it delivers restaurant-quality flavors right to your table!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 cups bone broth (beef or chicken)
• 3 tablespoons coconut oil
• 6 cloves garlic, minced
• 2 tablespoons ginger, finely chopped
• 1 tablespoon Sichuan peppercorns
• 8 pieces dried red chili peppers
• 2 tablespoons fresh chili paste (Paleo-compliant, sugar-free)
• 2 teaspoons Chinese five-spice powder
• 3 tablespoons coconut aminos
• 2 teaspoons fish sauce (Paleo-compliant)
• 1 tablespoon toasted sesame oil
• 2 stalks green onions, chopped
• 1 teaspoon sea salt (adjust to taste)
• 2 whole pods star anise

Directions

Step 1

In a large pot over medium heat, melt the coconut oil. Add the minced garlic, ginger, and Sichuan peppercorns, and cook for 1-2 minutes until fragrant.

Step 2

Add the dried red chili peppers to the pot and stir well, allowing them to toast lightly for 1-2 minutes. Be careful not to burn them.

Step 3

Stir in the fresh chili paste and Chinese five-spice powder, cooking for another 1-2 minutes to allow the flavors to meld.

Step 4

Pour in the bone broth and bring it to a gentle boil. Once boiling, reduce the heat to a simmer.

Step 5

Add the coconut aminos, fish sauce, toasted sesame oil, and star anise to the pot. Stir well to combine.

Step 6

Simmer the soup base for 15-20 minutes to allow the aromatics and spices to infuse into the broth.

Step 7

Remove the star anise and dried chili peppers from the pot (optional, depending on your spice preference).

Step 8

Season the broth with sea salt to taste and garnish with chopped green onions before serving.

Step 9

Use the hot pot soup base immediately as the foundation for your desired hot pot ingredients, or store it in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1680.3g)

Amount per serving	% Daily Value*
Calories	963.2

Total Fat 65.3g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5269.7mg	0%
Total Carbohydrate 44.7g	0%
Dietary Fiber 10.9g	0%
Total Sugars 13.5g
Protein 63.1g	0%

Vitamin D 0IU	0%
Calcium 253.8mg	0%
Iron 12.0mg	0%
Potassium 1911.1mg	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: 57.7%

Protein: 24.8%

Carbs: 17.5%