Best Thai Hot Pot Recipes

THAI SEAFOOD HOT POT

Steps:

• Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

THAI SEAFOOD HOT POT

Steps:

• Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

THAI HOT POT

Steps:

• 1. Sauté shallots and shrimp in a medium-sized pot until shrimp are pink and opaque (about 3 minutes). 2. Add garlic, seared off scallops and lobster meat to pot. 3. In a bowl, whisk red curry paste, cream and coconut milk together and pour into pot with seafood. Simmer and reduce for 5 minutes. Finish with parsley and lemon juice.

THAI CLAM HOT-POT

Steps:

• Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
• Heat heavy pot(big enough to hold the clams) over high heat.
• Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
• Add 1 cup rice wine to 1 cup water and stir.
• Add wine mixture to pot, cover, and bring to a boil.
• Add clams, cover, and return to a boil.
• Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
• Add basil to liquid and cook for about 45 seconds.
• Then add fish sauce and stir thoroughly.
• Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
• Serve immediately.