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Lẩu Thái Chua Cay – Hot and Sour Hotpot, Thai Style
More recipes: Vietnamese recipes · Asian soups · All Asian recipes
Lẩu Thái Chua Cay – Hot and Sour Hotpot, Thai Style
Laura Chen
4
30 Minuten
60 Minuten
400
Thai
Main course
This hot and sour hotpot, influenced by Thai cooking, is full of flavor and great for evenings with friends. It combines seafood, meat and fresh vegetables in a spicy, refreshing broth, which makes a warming and satisfying meal.
Ingredients
- 1 liter chicken broth
- 2 stalks lemongrass, cut into pieces
- 4 kaffir lime leaves
- 3 slices galangal
- 2 red chilies, chopped
- 100 g shiitake mushrooms, halved
- 200 g tofu, cubed
- 300 g shrimp, peeled and deveined
- 200 g thinly sliced beef
- 200 g glass noodles, soaked
- 200 g napa cabbage, roughly cut
- 100 g bean sprouts
- 1 bunch cilantro, chopped
- 2 scallions, cut into rings
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp sugar
Instructions
- Bring the chicken broth to a boil in a large pot.
- Add the lemongrass, kaffir lime leaves, galangal and chilies and simmer for 20 minutes.
- Strain the broth and return it to the pot.
- Add the mushrooms, tofu, shrimp, beef, glass noodles and cabbage and cook everything for about 10 minutes.
- Add the bean sprouts, cilantro and scallions to the pot and cook for another 5 minutes.
- Season the broth with lime juice, fish sauce and sugar.
- Serve the hotpot hot and garnish with fresh cilantro.
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More recipes: Vietnamese recipes · Asian soups · All Asian recipes