Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup baby corn
- 1 cup snow peas
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 4 cups vegetable broth
- 1 pound shrimp, peeled and deveined
- 1 pound chicken breast, sliced
- 1 package rice noodles
Special equipment needed:
- Hot pot or large pot
- Ladle
- Tongs
- Serving bowls
Step-by-step instructions:
1. Heat coconut oil in a hot pot or large pot over medium-high heat.
2. Add onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
3. Add red and green bell peppers, mushrooms, baby corn, and snow peas. Cook for 5 minutes.
4. Add coconut milk, red curry paste, fish sauce, brown sugar, lime juice, cilantro, and vegetable broth. Bring to a boil.
5. Add shrimp and chicken. Cook for 5-7 minutes or until cooked through.
6. Cook rice noodles according to package instructions.
7. Serve hot pot with rice noodles and ladle soup into serving bowls.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with tofu or beef.
- Vegetable broth can be substituted with chicken or beef broth.
- Shrimp can be substituted with scallops or mussels.
Variations:
- Add more vegetables such as carrots, bok choy, or zucchini.
- Use green curry paste instead of red curry paste.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Use a variety of vegetables for a colorful and flavorful hot pot.
- Adjust the spice level by adding more or less red curry paste.
- Use fresh lime juice for a bright and tangy flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve hot pot in a large bowl and garnish with cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges
Pairings:
Thai iced tea or beer
Suggested side dishes:
Jasmine rice or steamed vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or vegetable broth to tone down the heat.
- If the soup is too thin, add more vegetables or protein to thicken it up.
Food safety advice:
- Make sure to cook the chicken and shrimp to a safe internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hot pot is a popular Asian dish that originated in China. It is a communal meal where diners cook raw ingredients in a simmering pot of broth at the table.
Flavor profiles:
Spicy, savory, creamy, tangy
Serving suggestions:
Serve hot pot with rice noodles and a variety of vegetables and protein.
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Region: Thai