Hot and Sour Soup
Makes 4-6 servings
2 tablespoons coconut oil
1 bunch scallions, sliced (tops reserved)
3 cloves garlic, minced
2 inch piece ginger, peeled and grated
1/8 – ¼ teaspoon red pepper flakes
3 tablespoons coconut aminos
6 cups chicken bone broth
2 tablespoons toasted sesame oil
½ small Napa cabbage, sliced
2 handfuls snow peas, trimmed and sliced into thirds on the diagonal
½ cup bamboo shoots (optional)
3 tablespoons lime juice
1 thinly sliced scallion top for garnish
1. Heat oil in a soup pot over medium heat. Add scallions, garlic, ginger, red pepper flakes, and a pinch of salt and sauté for about 30 seconds. Add coconut aminos, bone broth, and toasted sesame oil and bring to a boil, stirring to pick up any stuck garlic or ginger from the bottom of the pot. Add cabbage, snow peas, bamboo shoots, and ¼ teaspoon salt, and simmer until just tender. Turn off heat. Cabbage and snow peas will continue to cook as soup cools.
2. Add lime juice and taste. You may want to add additional lime, salt, or coconut aminos.
3. Serve garnished with scallion tops.