Thai Hot Pot Recipe for the Home Chef
Serves 4 -6
Ingredients for Broth:
32 oz. Chicken or Vegetable stock
1 can Coconut milk
2.5 Tbs. Yellow curry paste
2 oz. Sugar
1 Tbs. Ginger
1 Tbs. Mae Ploy
1/8 tsp. Turmeric, ground
Ingredients for dish:
1# of rice noodles, cooked according to directions
1 small bag baby spinach
1 cup Napa cabbage, shredded
1 cup Red cabbage, shredded
1 small bag Bean sprouts
1 cup Shiitake mushrooms, sliced
1# Pulled pork, cooked
1# Pulled chicken, cooked
1 whole Fresno peppers, sliced thin
1 whole Lime, cut into 4 - 6 wedges
1 bunch Cilantro, cut into sprigs
Flatbread of your choice
Preparation:
Place all broth ingredients in a pot and heat to boil, then simmer for 15 minutes. Set aside until ready to make dish.
Divide vegetable and then warm rice noodles evenly between serving bowls.
Ladle broth over the top of the rice noodles.
Place pork and chicken in center of dish
Garnish with Fresno peppers circling dish.
Place lime on top of pork and chicken with cilantro over top.
Enjoy!
