Following the Autoimmune Protocol shouldn’t feel like committing to eating food that’s bland and boring.  It’s not designed to be restrictive or limited but helpful and aide in digestion.  That’s why we were stoked when our good friend Sarah Ballantyne, also known as “The Paleo Mom” released her AIP “Wonton” Soup recipe.  DIY or have it delivered by us!

 

AIP Paleo "Wonton" Soup Recipe
Serves 4
Write a review
Print
Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 3 dried or fresh shitake mushrooms
  2. 1 (5 oz) can of sliced bamboo shoots (drained & rinsed)
  3. 1 (5 oz) can of sliced water chestnuts (drained & rinsed)
  4. 1 lb of raw shrimp, shelled
  5. 1 lb ground pork
  6. 1 teaspoon fish sauce
  7. 1 teaspoon coconut water vinegar
  8. 1/4 teaspoon salt, plus more to taste
  9. 1 tablespoon arrowroot powder
  10. 8-10 cups Bone Broth
  11. 1 (2 inch) piece of ginger, peeled & sliced
  12. 3/4 cup thinly sliced carrots
  13. 6-8 oz of baby bok choy
  14. 4 oz of oyster mushrooms
  15. 1/2 cup of chopped green onion
Instructions
  1. Preheat oven to 400 degrees fahrenheit, line a baking sheet with parchment paper.
  2. If using dried shiitake mushrooms, soak for 30 minutes to rehydrate then drain & rinse. If using fresh, just thinly slice the caps & stems.
  3. Finely chop 1/4 cup each of the bamboo shoots and water chestnuts
  4. Place the shrimp in the food processor and process until a chunky paste forms. Combine shrimp paste with the ground pork, chopped bamboo shoots, water chestnuts, fish sauce, coconut vinegar, salt & arrowroot powder in a bowl. Mix by hand to combine all ingredients.
  5. Wet your hands (to prevent sticking) and form the mixture into 1 inch meatballs. Arrange on the baking sheet, and bake for 12 minutes, then set aside.
  6. Meanwhile, combine the broth & ginger in a pot and bring to a boil, reduce the heat and maintain a simmer for 5-8 minutes, until the ginger is soft. Remove the slices of ginger. If the broth is under seasoned, add some salt.
  7. Add the carrots, bok choy, remaining water chestnuts & bamboo shoots, oyster & shiitake mushrooms. Simmer the mixture for 6-8 minutes, until the vegetables are cooked to your liking.
  8. Add the meatballs, and green onions to the soup, Taste. Season if necessary & serve.
Notes
  1. FOOD SENSITIVITY ALERT: FODMAPS (omit mushrooms and use only the green part of the green onion)
Variations
  1. *add seafood or leftover barbecued pork
  2. *you can also substitute regular bok choy or various alternative mushrooms
Paleo on the Go http://blog.paleoonthego.com/