Thai Hot Pot Recipes
THAI CLAM HOT-POT
Make and share this Thai Clam Hot-Pot recipe from Food.com.
Provided by Cynna
Categories Thai
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 346.7, Fat 7, SaturatedFat 1, Cholesterol 77.2, Sodium 946, Carbohydrate 25.7, Fiber 2.1, Sugar 0.8, Protein 32.7
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.
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