Whole30 Hot-and-Sour Soup

Ingredients

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 (luse Red Boat)

⅛ teaspoon cayenne pepper

1½ cups shredded chicken (rotisserie or see page 279)

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)

Directions

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.