Thai Hot Pot Food

RED CURRY HOT POT BROTH

Steps:

• For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
• Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
• To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
• NOTE: Instant Pot or Pressure Cooker Method
• Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

SIMPLE SPICY THAI HOT POT

Steps:

• Heat up hot pot device, portable burner with pot or can also heat up burner on stove top for individual soup bowls. Add olive oil, garlic, ginger, turmeric and red curry paste and cook until aromatic and the oils from curry paste start to separate, about 2 minutes. Add Pacific Foods Organic Chicken Bone Broth, fish sauce and sugar or sugar alternative stir and allow soup to simmer over low heat for 15-20 minutes.
• While your broth is simmering, prepare your hot pot additions. Soak your rice noodles in tepid water for about 15 minutes. Peel and devein your shrimp. Drain and cut up your tofu into cubes. Wash your baby bok choy and separate from stalk. Prepare your vegetables. Slice your mushrooms. (Feel free to use any proteins, vegetable or even dumplings or eggs. Make sure you slice any beef, pork or chicken super thin so they cook quickly.) Gather up your cooking utensils such as cooking thongs, cooking chopsticks, slotted spoons for your guests. Place all your prepared hot pot ingredients in small bowls and dishes around the table so that guests can help themselves.
• Make your Hot Pot Dipping Sauce (optional) - In a small bowl mix Sriracha sauce, Tamari (soy) sauce, lime juice, sesame oil, garlic and pinch of sugar. Stir well and set on the kitchen serving table with your other hot pot ingredients.
• Hot Pot - Communal Feast Option. Confirm that the hot pot is set to medium heat and a light boil. Invite guests to cook the firmer vegetable first in the hot pot, followed by shrimp, tofu, leafy vegetables. These items only need 1-2 minutes to cook in the hot pot and then they can be removed and eaten. Enjoy with a little of the Thai Hot Pot dipping sauce if desired. You will most likely will need to add another 8 ounces of the Pacific Food Organic Chicken Bone broth to the hot pot as some of the broth will evaporate during the cooking process. When everyone has had their fill of vegetables and protein, cook the noodles for the group. They should only take a couple of minutes, if you have pre-soaked them. If you have not pre-soaked your pad Thai rice noodles, follow the direction on the noodle package for cooking times. Serve cooked noodles into separate bowls with a ladle of that delicious broth, a spritz of lime and top with cilantro, green onions and chilis if desired. If you like it extra spicy, add a little drizzle of the Thai Hot Pot Dipping Sauce. Enjoy!
• Individual Bowl Option: Turn your stove top burner to medium heat and confirm you have a light boil. Add your shitake mushrooms first to the prepared Thai Broth and let cook for 3 minutes. Add your shrimp, tofu, baby bok choy, pre- soaked pad Thai Noodles and cook for about 2-3 minutes. Place your raw spinach on the bottom of each of your serving bowl (no need to cook as when the hot broth is poured over it will cook right in the bowl) Place a scoop of noodles, ladle of Thai broth, cooked shrimp, tofu, mushrooms and baby bok choy in the bowl. Drizzle with a little squeeze of fresh lime juice. Garnish with cilantro, green onions and a little of the Thai Hot Pot Sauce, if desired. Enjoy!

THAI SEAFOOD HOT POT

Steps:

• Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.