Thai hot pot
| Water 1 liter | Shrimp 8 pieces |
| Southern Ginger 1 block | Lemongrass 2 roots |
| Tomato 1 | Little red pepper 2 roots |
| Lemon 1 | Crab mushroom 150g |
| Scallop 4 | Beef slices 200 grams |
| Vegetables Appropriate amount | Tom Yum Sauce 1 scoop |
| Coconut Milk 50ML | fish sauce 3 spoons |
| Coconut Sugar 20 grams |
Step 1
Ingredients for hot pot soup base. Peel the tomatoes, remove heads and skin from the prawns and set aside.
Step 2
Heat a pan and add a small amount of olive oil.
Step 3
Pour the shrimp heads and skin into the pot and stir-fry until the red oil comes out.
Step 4
Pour in 1 liter of water, bring to a boil, use a strainer to remove the shrimp heads and skin, and skim off any floating foam.
Step 5
Pour the tomato cubes, galangal, lemongrass, etc. into the pot, bring to a boil and continue to let the soup boil for about 3 minutes.
Step 6
Add coconut sugar and about 50ml coconut milk. Make the soup taste thicker. Add small red chilies, a tablespoon of tom yum paste, and fish sauce to taste.
Step 7
Wait until the soup boils again, squeeze in the lemon juice and turn off the heat. When serving, place on top of the cassette stove and simmer over low heat. Prawns, scallops, seafood, beef slices, vegetables, etc. can be eaten in the pot.
Step 8
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