Asian Hot Pot
Believe it or not, my first experience with Asian hot pot felt like stepping into a whole new world of flavors and textures. Picture this: a bubbling pot of rich broth at the center of the table, surrounded by a colorful array of fresh ingredients, waiting patiently to take a quick dip.
Equipment
- Cup, Spoon
Ingredients
- 1 tablespoon McCormick® Garlic Powder – This brings savory depth to your broth.
- 2 tablespoons freshly squeezed lime juice – For that citrusy finish.
- ¼ cup Thai Kitchen® Red Curry Paste – Adds a bold spicy base.
- 1 large sweet onion finely sliced into thin strips – Sweet, aromatic layers of flavor.
- 2 tablespoons low-sodium soy sauce – For balance.
- 8 cups two 32-ounce cartons of rich beef stock, preferably Kitchen Basics® Original – The foundation of our flavorful broth.
- 1 teaspoon toasted sesame oil – This will add a lovely nutty undertone.
- 1 tablespoon McCormick® Ground Ginger – For warmth and aromatic notes.
- 2 teaspoons neutral vegetable oil such as canola or sunflower – For sautéing your onion.
- 1 tablespoon firmly packed light brown sugar – Enhances the umami taste.
Instructions
Step 1: Prepare the Broth
- First things first, let’s whip up that broth. In a large pot, heat the vegetable oil over medium heat. Once it’s shimmering, toss in the sliced onion. I love the way the aroma fills the kitchen—there’s something so comforting about sautéing onions. Cook them for about 5-7 minutes, stirring occasionally, until they’re soft and translucent.
- Next, stir in the garlic powder and ground ginger. This combination is powerful; it’s like giving your broth a warm hug. Then, add the red curry paste, soy sauce, brown sugar, and lime juice. Stir this mixture for a minute or two to let all those vibrant flavors meld together.
- Gradually pour in the beef stock, and bring everything to a gentle simmer. Let it bubble away for about 15 minutes. This is your core broth, and it’s going to be rich and delicious!
Step 2: Prepare Your Ingredients
- While that broth simmers, it’s time to prepare your protein and veggie lineup. You can be as creative as you want. For example, thinly slice beef or chicken for quick cooking. Even shrimp works wonderfully! I like to have a variety of textures, so I usually aim for colorful veggies like shiitake mushrooms, napa cabbage, bell peppers, and bok choy. They all add unique flavors and enhance the fun of dipping.
- Arrange your ingredients on a large platter. Make it colorful! This presentation awakens excitement. When your friends see all those lovely colors, they can’t help but get intrigued and start experimenting with combinations.
Step 3: Set Up the Hot Pot
- With the table set, place the pot with the simmering broth right in the middle. Now, this is where it gets fun! Everyone can dive in and choose what they want to cook.
- Use chopsticks or a slotted spoon to add your chosen ingredients into the bubbling broth. They’ll cook quickly—typically just a couple of minutes for veggies and proteins. The anticipation builds as you wait. Is the beef tender? Is the cabbage crisp?
Step 4: Enjoy the Feast
- Once cooked, retrieve your goodies with a slotted spoon. If you’re feeling adventurous, you can dip them in your favorite sauce before enjoying. If you like a spicy kick, a sriracha mix or chili oil works wonders. Enjoy the meal together, share the flavors, and don’t hesitate to play mixologist with the ingredients.
Notes
Let’s break down these ingredients a bit:
Garlic Powder: It enhances the savory notes. Fresh garlic is lovely, but I find garlic powder gives a consistent flavor throughout the broth without the risk of burning that fresh garlic has.
Lime Juice: Fresh acidity is critical. It brightens the dish and cuts through the richness of the stock.
Red Curry Paste: This isn’t just spicy; it's layered with flavors of herbs and spices. It packs a punch.
Onion: A must in most kitchens, onions lay the foundation for flavor in countless recipes.
Soy Sauce: Look for low-sodium varieties. This helps maintain balance without overwhelming the dish with saltiness.
Beef Stock: A quality stock makes a significant difference. It’s the soul of your hot pot.
Toasted Sesame Oil: This little addition adds a complex depth that is both nutty and slightly sweet.
Ginger: This spice is aromatic and adds warmth. Fresh ginger works beautifully as well.
Vegetable Oil: Use a neutral oil to avoid interfering with the flavors in your broth.
Brown Sugar: It helps mellow out the spices while enhancing the overall taste.
Lime Juice: Fresh acidity is critical. It brightens the dish and cuts through the richness of the stock.
Red Curry Paste: This isn’t just spicy; it's layered with flavors of herbs and spices. It packs a punch.
Onion: A must in most kitchens, onions lay the foundation for flavor in countless recipes.
Soy Sauce: Look for low-sodium varieties. This helps maintain balance without overwhelming the dish with saltiness.
Beef Stock: A quality stock makes a significant difference. It’s the soul of your hot pot.
Toasted Sesame Oil: This little addition adds a complex depth that is both nutty and slightly sweet.
Ginger: This spice is aromatic and adds warmth. Fresh ginger works beautifully as well.
Vegetable Oil: Use a neutral oil to avoid interfering with the flavors in your broth.
Brown Sugar: It helps mellow out the spices while enhancing the overall taste.
Nutrition
Calories: 151kcalCarbohydrates: 19gProtein: 12gFat: 4.1gSaturated Fat: 2.2gSodium: 1218mgFiber: 5gSugar: 7gVitamin C: 11mgCalcium: 10mgIron: 18mg
Tried this recipe?Let us know how it was!