Thai Seafood Hot Pot

I made this a couple weeks ago and it was oh-so-wonderful! This recipe fed 2 hungry people with enough leftovers for a 3rd.

Note that a little bit goes a looooong way in this dish. You may be tempted, but don’t add more seafood unless you’re expecting company.

 I based this off of the recipe on http://www.self.com/fooddiet/recipes/2006/10/thai-seafood-hot-pot and what I knew was in the hotpot we had at a local retaurant.

 Heat tablespoon of oil and add:

  • several cloves garlic (minced)  [ actually I dried our garlic cloves to keep them from molding so I just chopped those up roughly then threw them in with the oil over really low heat for about 5 min and they softened up real nice]
  • ~3/4” ginger (minced)
  • ~1/2” galangal (minced)  [ you should be able to get this at the asian store if you don’t already have some]
  • ~3/4 of a stalk of lemongrass finely chopped
  • A few kaffir lime leaves [if you can find it]
  • One chopped red chili or add chili-garlic sauce later

Cook over medium heat about 3-5 min

 

Add and cook for another 2-3 min while mixing so mussels get coated in the seasonings:

  • 2 tablespoons Tom Yum paste [it comes in the same kind of jar as the Fried Onion Paste and Pho Seasoning Paste, it contains basically all the seasonings that go in this dish but is pretty salty so don’t add too much initially, you can always add more later]
  • ~4 tablespoons of coconut milk
  • ~2 teaspoons chili-garlic sauce [Tuan always adds more to his J]
  • Handful of mussels or clams if you have any [only want 5 or so, we used the frozen New Zealand mussels from the asian store and they were pretty good in this]

 

Add  and cook about 5 min:

  • Handful mushroom halves
  • Handful thick sliced onions [definitely optional]
  • ~1/4 cup diced tomato
  • Handful baby corn [optional]
  • Handful scallops and squid [optional, of course]

 

Add and cook 1-2 min:

  • Handful of shrimp

 

Add and allow to simmer 10-15 min:

  • 3-4 cups broth (chicken, vegetable, or seafood) [I actually simmered our mussels and shrimp (in the shell) in some water for a few minutes beforehand then used the water as broth]
  • 1 stalk lemongrass cut in 2” pieces
  • 1” ginger cut in ¼” thick slices
  • 1” galangal cut in ¼” thick slices

 

Eat like a soup with rice on side (Kate style) or add to your bowl of rice (Tuan style). Yum!

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3 Comments

Filed under Cook

3 responses to “Thai Seafood Hot Pot

  1. lbjnelson

    OK, you know that this means you have to cook this next time we visit!

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