Tom Yum Hot Pot – Lau Thai
Tom Yum Hot Pot - Lau Thai
By Published: September 20, 2013
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
- Yield: 8-10 Servings
This is one of the best solutions to prepare for a large group party (up to 20 persons). It's quick and easy to put together yet entertaining and customizable to your budget.
- Cuisine: Thai Influence
- Course Entrée
- Skill Level: Easy
Ingredients
- 2 corn on the cob husked and cut into 2-inch rounds
- 1 kg napa cabbage 2.2 lb, cut into 2-inch pieces
- 500 g mushrooms oyster/shiitake/ straw/shimeji etc., bite-sized
- 1 kg tofu cut into 1x2 inch cubes
- 1 kg beef thinly sliced against the grain
- 1 kg shrimps tips and legs trimmed
- 800 g seafood balls split an X halfway
- *For the soup base*
- 3 liters chicken/pork broth
- 12 red hot chili peppers
- 12 (kaffir) lime leaves teared
- 8 slices galangal
- 4 stalks lemongrass cut into 3-inch lengths
- 1 onion sliced
- 2 medium tomatoes cut into wedges
- 2 tsp tom yum paste
- 4-6 tbsp fish sauce
- 1 tsp tom yum paste
- *For the dipping sauce*
- 2 tbsp soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- chili, roasted sesame seeds
- 1-2 kg noodles glass/egg noodle, vermicelli or instant noodle
Instructions
- To make the soup base, combine the broth and all ingredients for the soup base in a hot pot
- Combine all ingredients for the dipping sauce
- Prepare and arrange all ingredients on various plates and place on the dining table. Place the hot pot in the center and bring to a boil. Everyone put their favourite items in the hot pot to cook and serve with noodle and dipping sauce.
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