20 minutes
Cook Time
40 minutes
Cooking Level


  • 1 lb Pure Flavor® Aurora Bites Mini Sweet Peppers, sliced
  • 2 whole eggs, beaten
  • 1 onion, cut in half
  • 1 red Thai chili, sliced
  • 1 garlic clove, chopped
  • 1 lb bone-in chicken thighs
  • 1 540g can sliced bamboo shoots, drained
  • 340g fresh shiitake mushrooms, sliced
  • 200g cremini mushrooms, sliced
  • 8 cups water
  • 5 tbsp rice vinegar
  • 4 tbsp coconut aminos
  • 1 tbsp olive oil
  • 2 tsp paprika powder
  • 1 tsp fresh ginger, grated
  • 1 tsp black pepper
  • Salt, to taste
  • Green onion, for garnish
  • Cauliflower rice, optional for serving


Step 1

In a large pot heat oil on medium-high and sauté the chicken for 5 minutes.

Step 2

Add water to bring to a boil. Add onion & ginger and continue to boil for 20 minutes.

Step 3

Remove the chicken from the pot, shred it, and return it to the pot.

Step 4

Add peppers, chili, garlic, bamboo shoots, and both mushrooms to the pot.

Step 5

Stir in the rice vinegar, coconut aminos, black pepper, and paprika. Cook for another 10-15 minutes and add salt, to taste.

Step 6

Slowly add the beaten eggs by stirring in circular motions until you create a "whirl".

Step 7

Divide the soup among bowls and garnish it with green onion. Serve with a side of cauliflower rice, if desired.

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