Starter Thai Hot Pot Cookbook: Delectable Yet Simple Thai Hot Pot Recipes by Stephanie Sharp

Author:Stephanie Sharp [Sharp, Stephanie]
Language: eng
Format: epub
Published: 2020-01-12T18:30:00+00:00

Directions:

Arrange shrimp onto a serving platter then cover and place into the fridge.

In a large pot over medium-heat warm the oil then add the red curry paste.

Add lime peel, ginger, chicken broth and lemongrass then simmer for 10 minutes.

Strain and return the cooking broth to the pot. Add ¼ cup fish sauce, sugar, mushrooms and tomatoes. Bring to a boil, then add cilantro and 1/3 cup lime juice. Season the broth to taste and place the shrimp platter on the table.

Transfer ½ of your broth to your hot pot. Keep the remaining broth warm on low heat. Add more to the hot pot as needed.

Set your hot pot onto the burner on the table. Adjust the heat of hot pot to keep the broth warm. Allow your guests to dip the shrimp into broth to cook.

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