Thai Curry Hot Pot
- Yield 8
- Prep 25 minutes
- Cook 10 minutes
- Total 35 minutes
Thai Curry Hot Pot is a soup recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 inch fresh ginger, cut into thick slices
- 8 cups Kitchen Basics Vegetable Stock
- 3 (15-ounce) cans coconut milk
- 4-6 tablespoons Thai Kitchen Red Curry Paste, to taste
- Protein
- crispy tofu, raw shrimp, thinly-sliced* beef, chicken, and/or pork
- Noodles / Rice
- cooked rice noodles (any width), brown or white rice, quinoa, or any other favorite grains
- or, you also could sub in chickpeas in place of noodles
- Veggies
- sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions (red, white or yellow), peas, squash, sweet potatoes
- Greens
- baby bok choy, cabbage, collards, kale, and/or spinach
- Toppings
- fresh herbs (i.e. chopped Thai basil, chives, and/or cilantro)
- fresh chiles (i.e. Thai bird chiles, serrano peppers, or dried crushed red peppers)
- lime wedges
- thinly-sliced green onions
- toasted coconut flakes
Method
Warm olive oil in a large stockpot (or use the "Sauté" feature on the Instant Pot). Tip in garlic and ginger and sauté for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Tip in in the vegetable stock and coconut milk, and stir to combine.
Continue cooking until the broth nearly reaches a let it bubble gently. Then add in 3 or 4 tablespoons of the curry paste, and whisk until it has dissolved. Taste, and add more curry paste if you'd like.
Lid and let it bubble gently for 5 minutes. Then remove the ginger slices.
Plate simmering. Then mix in your desired dippers, let it bubble gently until they have cooked, then use a strainer to move them to your individual serving bowl. Tip in a ladle-full of broth to the individual serving bowl.
Plate warm, garnished with your desired toppings.
