Tom yum hot pot recipe


This is a flavorful soup with its hot and sour taste, and it is an easy dish to prepare.

  • Yield: 4 Servings
  • Total Time: 50 Minutes


  • 2 lbs Chicken, boneless, skinless, thinly sliced
  • 1 handful cilantro, chopped
  • 2 tablespoons red curry paste
  • 1×15-ounce can straw mushrooms
  • 2 red chilies, sliced
  • 6 tablespoons fish sauce
  • 5 Kaffir lime leaves
  • 1-inch slice fresh ginger
  • 2 quarts chicken stock, low-sodium
  • 2×2-inch lemongrass stalks, sliced
  • 6 tablespoons lime juice, freshly squeezed
  • 2 teaspoons brown sugar
  • Dipping sauces of your choice
How to Make It
  1. To prepare the broth, bring the stock to a boil in a large pot over medium-high heat with the lid on. Add the ginger, lime leaves, lemon grass, and red chili peppers.
  2. Remove the lid. Add the curry paste, lime juice, brown sugar, and fish sauce. Stir well and simmer for 5 minutes.
  3. Add mushrooms. Cook for 8 minutes. Mushroom slices should be cooked through. Add the cilantro.
  4. Pour the broth into the hot pot on serving table on the burner. Ladle the broth into diners bowls.
  5. Allow your diners to cook the thin slices of chicken in the hotpot. Have dipping sauces on the serving table.

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