Tom Yum HOT POT – Lau Thai

Tom Yum HOT POT – Lau Thai

Full recipe at (Cong thuc day du)
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Ingredients (serves 8-10)
2 corn on the cob, husked and cut into 2-inch rounds
1 kg napa cabbage, 2.2 lb, cut into 2-inch pieces
500 g mushrooms oyster/shiitake/ straw/shimeji etc., bite-sized
1 kg tofu, cut into 1×2 inch cubes
1 kg beef, thinly sliced against the grain
1 kg shrimps, tips and legs trimmed
800 g seafood balls, split an X halfway
*For the soup base*
3 liters chicken/pork broth
12 red hot chili peppers
12 (kaffir) lime leaves, teared
8 slices galangal
4 stalks lemongrass, cut into 3-inch lengths
1 onion, sliced
2 medium tomatoes, cut into wedges
2 tsp tom yum paste
4-6 tbsp fish sauce
1 tsp tom yum paste
*For the dipping sauce*
2 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
chili, roasted sesame seeds
1-2 kg noodles (glass/egg noodle, vermicelli or instant noodle)

You can buy a Hot Pot at

Other options for dipping sauce:
Mam Tom
Nuoc mam cham (use 112 ratio instead of 115)

Music by Audio Network