Thailand Seafood Hot Pot
Seafood hot pot is a flavorful and interactive dish that combines the freshest seafood with the bold and aromatic flavors of Thai cuisine. Sometimes served in a communal clay or metal pot over a burner, this dish features a simmering broth infused with lemongrass, kaffir lime leaves, chile peppers, and garlic, creating a fragrant base. An assortment of seafood, such as shrimp, squid, mussels, and fish, is added to the broth along with vegetables and fresh herbs. Often accompanied by spicy dipping sauces and steamed rice or noodles, seafood hot pot is a popular choice for social gatherings, offering a fun, customizable, and satisfying meal that captures the essence of Thailand’s vibrant culinary traditions.
Recipe Servings: 4
Ingredients
Directions
- Bring a medium saucepan of water to a boil.
- Stir in noodles, remove from heat, and let rest for 7–10 minutes until noodles soften.
- Drain noodles and set aside.
- Pour cooking oil into a large pot set over medium heat.
- Add shallots, garlic and onion to the hot oil and sauté for 3–5 minutes until soft.
- Add broth, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chile peppers, sugar, and lemongrass.
- Bring mixture to a boil.
- Stir in cilantro and basil.
- Reduce heat and simmer for 10 minutes.
- Remove garlic, cilantro, and basil from pot.
- Add tomatoes and mushrooms and return mixture to a simmer.
- Add shrimp and scallops, cooking for 2 minutes.
- Stir in calamari, lime juice, salt, and black pepper.
- Divide noodles equally among four serving bowls.
- Ladle broth and seafood over each serving.
- Garnish each serving with some of the remaining cilantro and basil.
- Serve soup hot.
Notes
- Vegetable broth may be used in place of chicken broth.
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