Thai Tom Yum Hot Pot

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Hot pots are awesome for a few reasons. First of all, there’s not much cooking involved.  It only requires making the broth and your guests will do their own cooking.  Two, it’s so simple to put one together!  All you need is  some noodles, veggies and seafood ! But the best thing about hot pots is that it brings family and friends together around the table. My youngest son especially enjoys hot pots because he gets  to fish out his own food and to him that’s just fun to do…lol.   Hot pots are just fun to make and fun to eat ! It’s also the perfect cold weather food!

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Thai Tom Yum Hot Pot

Course Soup

Cuisine Thai

Servings 6 People

Ingredients

For The Broth:

• 3 Garlic Cloves Minced
• 1 Shallot ( chopped ) Equals 2 tablespoons chopped
• 1 Galangal ( Need a piece approximately 3" inches in length ) Sliced thin
• 2 Lemon Grass Stalks Smashed and cut into 2" inch sections
• 8 Kaffir Lime Leaves Cut in half
• 4 Roma Tomatoes Quartered
• 1 Can of Pineapple Chunks in Natural Juices 20 oz - Drained - reserve the juice to drink
• 3 Cartons of Organic Chicken Broth 1 Quart each
• 4 Tablespoons Tom Yum Paste
• 2 Tablespoons Fish Sauce
• 1/2 Tablespoon Sugar
• 1 1/2 Tablespoons Totole Chicken Seasoning
• 3 Thai Chilis Sliced - These are spicy so you can use less or omit
• 1 Tablespoon fresh squeezed Lime Juice You will need half of a lime.
• 1 Bunch of Thai Basils

To Add To The Hot Pot:

• 1 Napa Cabbage
• 1 Package of Bok Choy
• 1 Package Button Mushrooms
• 1 Can Whole Peeled Straw Mushrooms 15 oz
• 1 Can Baby Corn 15 oz
• 1 Package Soft Tofu 18 oz
• 8 Imitiation Crab Sticks Sliced
• 1 Package Frozen Curled Squid Chunks 14 oz
• 1 Package Frozen Mussels In The Half Shells 2 Lbs - You will only need to use half of the box
• 16 Shrimp With Head On and Shelled ( Trim of Whiskers & Legs - Deveined )
• 1 Package of Fish Balls 11 oz

Also Needed:

• 1 Package of Vermicelli Noodles Rice Stick, 2 Lbs

Dipping Sauce:

• 2-3 Lemons Cut into wedges
• Pinch of salt Optional
• Pinch of Black Pepper

Instructions

Preparation For The Broth:

• Mince the garlic.
  
• Chop the shallots.
  
• Slice the Galangal.
  
• Pound lemon grass and cut into 2 inch lengths.
  
• Cut the Kaffir Lime Leaves in half lengthwise.
  
• Cut the tomatoes into quarters .
  
• Drain the pineapples ( reserve juice to drink ).
  
• Cut the limes into quarters.
  
• Slice the Thai chilis at an angle.
  
• Wash the Thai basils.
  

Make The Broth:

• In a pan on Medium heat pour in 1 tablespoon of vegetable oil. Once the oil is hot toss in the minced garlic and chopped shallots. Saute for about 1 minute.
  
• Then toss in the lemon grass, galangal and lime leaves. Saute for about 2-3 minutes or until the lemon grass is is slightly softened.
  
• Add in the tomatoes and pineapples. Saute for about 2-3 minutes or until the tomatoes are slightly cooked.
  
• Pour in the chicken broth.
  
• Add the Tom Yum paste and stir the broth.
  
• Then add in the Fish Sauce.
  
• And add in the sugar.
  
• Also add in the Totole Chicken Seasoning. Stir the broth.
  
• Add the sliced Thai chilis and turn the heat to "High".
  
• Just before the broth comes to a boil turn off the heat. Then pour in the lime juice and stir.
  
• Let the broth cool a bit before transferring it to a hot pot . Only fill the hot pot half way with the broth. Keep in mind that the broth will rise as you add in your seafood and vegetables. Also as you continue to add in all the other ingredients, the broth will become diluted . You will need to replenish the hot pot with the reserved broth to keep it flavorful.
  
• Once the broth has been transferred to the hotpot add in a handful or two of chopped Thai Basils. Place the hotpot in the center of your table and let it sit while you prepare the rest of the ingredients.
  

Prepare The Rest Of The Ingredients For The Hot Pot :

• Boil the noodles according to the directions on the package or instructions are also available on my website at www.EatWithEmily.com . Look under the tab "Vietnamese Recipes for "How to cook Rice Stick Noodles".
  
• Wash the napa cabbage and cut into 1 1/2" inches. Wash the button mushrooms and slice in half.
  
• Wash the bok choy and cut into 1 1/2" inches .
  
• Drain the straw mushrooms and rinse.
  
• Drain the corn and cut into thirds.
  
• Drain the tofu, rinse and cut into bite size pieces.
  
• Slice the imitation crab meat sticks at an angle or just cut into 3 sections.
  
• Defrost the squid.
  
• Wash the mussels under cold water with 1 tablespoon of salt. Rinse off the salt, drain and set aside.
  
• Wash the shrimp under cold water with 1 tablespoon of salt. Devein the shrimp. Trim the whiskers and legs. Leave the shell on the shrimp. Do not remove the shell.
  
• Place the fish balls in a bowl.
  

Make The Dip:

• Cut a lemon into quarters.
  
• Squeeze a lemon wedge into a dipping dish. Add a pinch of salt (optional ). And also add a pinch of black pepper. Do this for each guest. This lemon juice dip is for the seafoods such as the mussels, shrimp and squid.
  

Instructions For Cooking The Hot Pot:

• Place all the ingredients next to the hot pot.
  
• Bring the broth to a boil. First add in the items that will take the longest to cook like the corn, squid, fish balls and mushrooms.
  
• Let the broth come back to a boil then add in the rest of the ingredients. Right before serving squeeze in a wedge or two of lime juice. Taste and adjust the soup.
  
• Then serve the broth over a bowl of Vermicelli Noodles.
  

Notes

Below are some of the brands used in this recipe.