Get ready to transport your taste buds to the vibrant streets of Thailand with this mouthwatering Thai Hotpot Lau Thai recipe! Imagine a bubbling cauldron of rich, spicy broth filled with tender beef, succulent shrimp, and earthy mushrooms that will make your dinner guests weak in the knees. This isn't just a meal - it's a flavor-packed journey that combines the best of Thai cuisine in one steaming, aromatic pot. Whether you're a spice lover or a culinary adventurer, this recipe promises to turn an ordinary dinner into an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g beef, thinly sliced
- 300g shrimp, peeled
- 200g mushrooms, sliced
- 1 liter chicken or vegetable broth
- 2 tablespoons Thai chili paste
- Fresh herbs (cilantro, basil) for garnish
- Vegetables (bok choy, bean sprouts) for serving
Instructions
- Begin by preparing all your ingredients. Thinly slice the beef into bite-sized pieces and set aside. Peel and devein the shrimp, ensuring they are clean and ready to cook. Slice the mushrooms and chop the fresh herbs (cilantro and basil) for garnish later.
- In a large pot, pour in 1 liter of chicken or vegetable broth. Place the pot over medium heat and bring the broth to a gentle simmer. This will be the base for your hotpot.
- Once the broth is simmering, add 2 tablespoons of Thai chili paste to the pot. Stir well to combine, allowing the chili paste to dissolve into the broth, infusing it with flavor. Adjust the amount of chili paste based on your spice preference.
- As the broth continues to simmer, prepare your vegetables. Rinse the bok choy and bean sprouts thoroughly. You can cut the bok choy into smaller pieces if desired, making it easier to eat.
- After the broth has been flavored with the chili paste, add the sliced mushrooms to the pot. Let them cook for about 5 minutes, allowing them to soften and release their flavors into the broth.
- Next, add the thinly sliced beef to the pot. Stir gently to ensure that the beef is submerged in the simmering broth. Cook for about 3-5 minutes, or until the beef is just cooked through.
- Once the beef is cooked, add the peeled shrimp to the pot. Cook for an additional 2-3 minutes, or until the shrimp turn pink and are fully cooked.
- While the proteins are cooking, prepare your serving area. Arrange the fresh herbs, bok choy, and bean sprouts on a platter for easy access.
- When everything is cooked, turn off the heat and let the hotpot sit for a minute to cool slightly. Ladle the hotpot into individual bowls, ensuring each bowl gets a good mix of broth, beef, shrimp, mushrooms, and some vegetables.
- Garnish each bowl with a generous sprinkle of fresh herbs (cilantro and basil) before serving. Enjoy your Thai Hotpot Lau Thai hot, dipping the vegetables into the flavorful broth as you eat.
Tips
- Ingredient Preparation is Key: Slice your beef and shrimp uniformly to ensure even cooking.
- Customize Your Spice Level: Adjust the Thai chili paste to match your heat tolerance.
- Fresh Herbs Matter: Use fresh cilantro and basil for maximum flavor impact.
- Don't Overcook: Shrimp and beef cook quickly, so watch them closely to maintain tenderness.
- Serve Immediately: Hotpot is best enjoyed piping hot, straight from the pot.
- Optional Add-Ins: Consider adding tofu, fish balls, or additional vegetables for variety.
- Broth Tip: Use high-quality homemade or store-bought broth for the best flavor base.
- Serving Suggestion: Serve with steamed jasmine rice to soak up the delicious broth.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
