Thai Hot and Sour Hot Pot

Thai Hot and Sour Hot Pot

Prep Time

 

Cook Time

 

Serves

 
Thai Hot and Sour Hot Pot

Recipe Courtesy of Cooking.com.

Hot pot, a communal Asian cooking style, is similar to fondue in that the broth is poured into a hot pot and all the ingredients (shrimp, chicken, meats, or vegetables) are arranged on a platter for individual cooking.

Nutrition Facts

Facts per Serving

Calories: 167 Fat, Total: 4g Carbohydrates, Total: 7g
Cholesterol: 129mg Sodium: 1089mg Protein: 25g
Fiber: 1g % Cal. from Fat: 22% % Cal. from Carbs: 17%

Cooking.com Tip: If you don’t have a hotpot, a Le Creuset fondue pot is a great substitute. Made from enameled cast iron, this pot retains heat without absorbing odors or flavors from foods. With five colors to choose from, it’s attractive enough to set on the dining table. Simply fill the pot with the broth and set over the burner. The broth will stay hot in order to simmer the shrimp.


Le Creuset 1.75-qt. Enameled Fondue Pot with Six Forks, Cherry Red

Ingredients

  • 1 1/2 pounds uncooked shrimp, peeled, tails left intact, deveined
  • 1 tablespoon oil
  • 1 tablespoon red curry paste
  • 8 cups chicken broth
  • 2 stalks lemon grass, trimmed, cut into 1-inch lengths
  • 6 kaffir lime leaves or 2 teaspoons roughly chopped lime peel
  • 1/4-inch piece galangal or fresh ginger, peeled
  • 4 plum tomatoes, each cut into 8 pieces
  • 1/4 pound fresh button mushrooms, sliced
  • 1/4 cup (or more) fish sauce
  • 1 tablespoon sugar
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 1/3 cup (or more) fresh lime juice

Preparation

  • 1 Arrange shrimp on platter. Cover and refrigerate.
  • 2 Heat oil in heavy large stockpot over medium-high heat. Add curry paste and stir 1 minute. Add chicken broth, lemon grass, kaffir lime leaves and galangal. Bring to boil and simmer 10 minutes.
  • 3 Strain; return cooking liquid to pot. Add tomatoes, mushrooms, 1/4 cup fish sauce and sugar. Bring to boil. Add cilantro and 1/3 cup lime juice. Season broth to taste with additional fish sauce and lime juice.
  • 4 Transfer half of broth to fondue pot. Keep remaining broth covered and warm over low heat, adding more to fondue pot as needed.
  • 5 Set fondue pot over fondue burner; adjust heat so broth simmers. Allow guests to simmer shrimp in broth until cooked through, about 1 minute.
  • 6 NOTE: Broth can also be transferred to hot pot or wok.

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