Best 4 Thai Seafood Hot Pot Recipes

CHINESE SEAFOOD HOT POT

Steps:

• Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
• Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
• In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

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.

THAI CLAM HOT-POT

Steps:

• Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
• Heat heavy pot(big enough to hold the clams) over high heat.
• Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
• Add 1 cup rice wine to 1 cup water and stir.
• Add wine mixture to pot, cover, and bring to a boil.
• Add clams, cover, and return to a boil.
• Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
• Add basil to liquid and cook for about 45 seconds.
• Then add fish sauce and stir thoroughly.
• Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
• Serve immediately.