Thai Seafood Hot Pot Recipe

Name: Thai Seafood Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz dried rice stick noodles; 1 tablespoon vegetable oil; 2 shallots, thinly sliced; 2 cloves garlic, smashed; 1/2 cup chopped onion; 2 1/2 cups chicken stock; 1 can (14 oz) diced tomatoes, with juice; 1 cup light coconut milk; 3 tablespoons rice vinegar; 2 tablespoons fish sauce; Zest of 2 limes (about 1 tbsp); 1-2 Thai red chiles, thinly sliced; 1 tablespoon sugar; 1 stalk of lemongrass, minced; 6 sprigs cilantro, plus more for garnish; 2 sprigs basil, plus more for garnish; 1/2 cup canned straw mushrooms; 12 large shrimp, peeled and deveined; 4 large sea scallops, cut in half; 1 cup frozen calamari rings, thawed; Juice of 1 lime

Servings: persons

4 oz dried rice stick noodles
1 tablespoon vegetable oil
2 shallots, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped onion
2 1/2 cups chicken stock
1 can (14 oz) diced tomatoes, with juice
1 cup light coconut milk
3 tablespoons rice vinegar
2 tablespoons fish sauce
Zest of 2 limes (about 1 tbsp)
1-2 Thai red chiles, thinly sliced
1 tablespoon sugar
1 stalk of lemongrass, minced
6 sprigs cilantro, plus more for garnish
2 sprigs basil, plus more for garnish
1/2 cup canned straw mushrooms
12 large shrimp, peeled and deveined
4 large sea scallops, cut in half
1 cup frozen calamari rings, thawed
Juice of 1 lime

1
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.

785

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 oz dried rice stick noodles, 1 tablespoon vegetable oil, 2 shallots, thinly sliced, 2 cloves garlic, smashed, and more.

Yes, Thai Seafood Hot Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Seafood Hot Pot

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