Simple Spicy Thai Hot Pot

hwcmagazine.com

Jenny Beth

subheading: Thai Broth:

1 tablespoon Olive oil

4 cloves Garlic peeled and chopped

2 inch Ginger knob peeled and grated or finely chopped

1 Onion peeled and sliced

4 tablespoon Red curry paste (we like it spicy, adjust to your desired heat level)

1 teaspoon Turmeric dried (optional)

64 oz Pacific Food Organic Chicken Bone Broth (reserve 16 oz for half way during the cooking process)

1 teaspoon Sugar or sugar alternative

subheading: Hot Pot Additions (You can add any vegetable, protein, noodle, mushroom, egg, etc. you desire. This is an example of what we prepared for dinner):

8 oz Tofu Extra firm cut into cubes

2 cup Baby Bok choy

1 cup Shiitake mushrooms sliced fresh

1 cup Spinach fresh

8 oz Pad Thai rice noodles dried

subheading: Garnishes:

1 lime juice fresh, sliced into wedges to drizzle over the top

3 Green onions chopped (optional)

Chili fresh chilis chopped (optional)

subheading: Thai Hot Pot Dipping Sauce (optional):

2 tablespoon Sriracha sauce (chili sauce)

2 tablespoon Tamari (soy) Sauce

2 tablespoon Lime juice

1 teaspoon Sesame oil

1 clove Garlic peeled and minced

½ teaspoon sugar or sugar substitute

Directions at hwcmagazine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer