dinner · dairy-free
Lẩu Thái (Vietnamese tom yum hot pot)
Hot and sour lemongrass-tamarind broth for a tabletop seafood and beef hot pot party.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish, crustacean shellfish and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer stock with lemongrass, galangal and lime leaves 15 minutes.
-
2
Stir in tom yum paste, tamarind, fish sauce and sugar; add tomatoes and pineapple.
-
3
Add coconut milk if you like it creamy; adjust to sour-spicy-salty.
-
4
Bring to the table on a portable burner.
-
5
Cook seafood, meat and vegetables a few at a time—shrimp and squid until opaque, mussels until they open (discard any that stay shut), beef until no longer pink—and eat with noodles.
