3 ways to cook Tom Yum Thai hot pot from simple to mixed fragrant for rainy days

Prepare the broth

Wash the chicken bones with diluted salt water to eliminate the odor, then rinse with clean water. Peel 1/2 of the red onion, cut it in half, and smash it.

Place a pot on the stove with 2 liters of water, wait until the water starts to bubble lightly, then add the chicken bones and the red onion, cover the pot, and wait for it to boil. Once boiling, open the lid and skim off the foam to keep the broth clear.

Simmer for about 30 minutes to extract the sweetness from the chicken bones.

Prepare the meat and seafood

Ask the seller to clean the snakehead fish for you, then rinse it briefly with diluted salt water. You can use a little wine or vinegar to rub on the fish skin, then scrape it clean with a knife. Rinse again with water and cut into bite-sized pieces about 3 – 4 cm thick.

Then use a knife to fillet the fish, or you can leave it whole and fillet it as well!

Shrimp is cleaned, the head is removed and the shell is peeled off, using a knife to slice along the body to remove the shrimp’s intestinal cord.

The beef is rinsed briefly with diluted salt water to eliminate any fishy smell, then rinsed again with clean water, drained, and sliced into thin pieces, cutting across the grain to ensure the beef is tender when eaten.

Clams are purchased, removing any dead ones, soaking the clams in water for about 2 hours with a few pieces of chili to help them expel sand, scrubbing the shells clean, and rinsing again with clean water, then draining.

Slice across the body and remove any remaining internal organs inside the squid. Use a knife to gently make a cut on the outside near the head to peel the squid skin.

Wash thoroughly with white alcohol, ginger, vinegar, or lemon to completely eliminate any fishy smell.

Prepare other ingredients

Sort the herbs for accompaniment, remove spoiled leaves, soak in diluted salt water for about 10 minutes to clean dirt and chemicals, then rinse with clean water.

Use the stem type of water spinach to enjoy a crispier texture; after washing, cut into pieces about 4 – 5 cm long.

After washing, cut the water mimosa and kèo nèo into similar lengths as the water spinach.

Remove the black and dirty ends of straw mushrooms, and wash them thoroughly. Clean the chili peppers; carve one for decoration and crush another. Chop the non-spicy chili finely.

Wash the galangal, slice it, and crush it. Wash the lemongrass, crush it, and cut into pieces about 4 cm long. Peel the remaining shallots, wash them, and crush them.

Wash the lime leaves, finely chop half and keep the other half whole. Crush the bird’s eye chili.

Wash the tomatoes, carve one for decoration, dice two, and cut one into wedges.

Cooking Hot Pot

After the broth has simmered, turn off the heat, strain the broth, and discard the chicken bones.

Place a pan on the stove, add 1 tablespoon of cooking oil, then add minced garlic to sauté until fragrant. When the garlic becomes aromatic, add the lemongrass, galangal, shallots, kaffir lime leaves, crushed chili, and tomatoes, and stir-fry until fragrant.

Continue to add the sautéed ingredients into the previously strained broth pot, turn on medium heat, and cook until the broth boils, then remove the ingredients.

Place another pan on the stove, add 1 teaspoon of cooking oil, add 60g of ketchup, and 120g of chili sauce, and stir-fry to make a coloring mixture for the hot pot. Stir well and then add 1/2 packet of tom yum powder, continuing to stir until the mixture turns a golden brown color, then turn off the heat.

Add the sautéed mixture into the broth pot, season the pot with: 8g of salt, 15g of seasoning powder, 10ml of fish sauce, 40g of sugar, 12g of lemon powder, and stir well to dissolve the seasonings.

Wait until the broth boils, then add a few kaffir lime leaves, finely chopped chili, straw mushrooms, and tomato wedges to complete the dish.

Final Product

When eating, scoop the hot pot broth into the electric pot, bring to a boil, and gradually add various types of meat and seafood along with accompanying vegetables, then enjoy with vermicelli and dip in a bowl of fish sauce to enhance the flavor.

Mixed tom yum hot pot with a sweet broth from chicken bones, the tanginess from tom yum powder, and the fragrant aroma of various spices combined with fresh seafood and crispy accompanying vegetables is incredibly attractive!

Prepare the pork bones and simmer the broth

Buy pork bones and rinse them briefly with cold water, then soak them in water mixed with 1 tablespoon of salt and 2 tablespoons of vinegar for about 1 hour to clean off dirt and the fishy smell.

Remove the pork bones and rinse briefly with cold water again. Then blanch the bones in boiling water for about 5 – 7 minutes to eliminate all dirt and the fishy smell of the meat.

Peel the onion and wash it clean.

Put the pork bones into the pressure cooker with 1.5 liters of filtered water, simmer together with 2 onions, 1 tablespoon of salt, and 15g of rock sugar for 30 minutes to make the broth, or use a regular pot and simmer for 1 hour!

After simmering, remove the pork bones, and filter the broth separately.

Prepare other ingredients

Mushrooms washed with diluted salt water, then rinsed with clean water and drained. Lemongrass washed clean and smashed.

Garlic peeled, washed clean, and minced.

Chilies washed clean, 2 chopped finely, 3 put into the blender to puree.

Shrimp bought home washed with diluted salt water or white wine to remove the fishy smell, then cut off the head separately. Peel the shrimp and use a toothpick to remove the shrimp’s intestinal cord.

Coriander washed clean and cut into pieces. Mustard greens washed clean and drained.

Cook Hotpot

Place a pot on the stove, add 1 tablespoon of cooking oil, then add the shrimp heads and sauté until they turn red, then add smashed lemongrass, stirring constantly over low heat.

When the ingredients are fragrant, add the broth that was simmered at the beginning.

Wait for the water to boil and cook for about 30 minutes to extract the sweet water from the shrimp heads, then use a ladle to filter out the lemongrass and shrimp heads, strain the broth through a sieve for clarity.

Continue to place another pot on the stove, add the shrimp heads and lemongrass that were just removed, add 200ml of filtered water, bring to a boil, then strain the water once more to extract all the sweet water from the shrimp heads.

Pour the water just strained a second time through a sieve to remove any remaining bits of lemongrass, combine it into the original broth pot, bring to a boil, then add 400ml of coconut milk.

Use a ladle to stir evenly, then add the prepared mushrooms, cook for another 10 minutes until the mushrooms are cooked, then season with 15g of sugar, 70ml of fish sauce, 20g of seasoning powder, 1 teaspoon of salt, a little grated lemon peel, and 2 tablespoons of lemon juice.

Stir well for the spices to dissolve, add chopped chili and shrimp for about 5 minutes, then turn off the heat to complete the dish.

Making chili paste

Place a pan on the stove, add 2 tablespoons of cooking oil, and then add the chopped chili, stirring constantly on low heat for about 3 minutes before adding the minced garlic to stir together.

Continue to stir until the mixture thickens and has a nice color, then turn off the heat.

Final product

When eating, place the hotpot on the stove, bring to a boil, then scoop into bowls to eat with noodles and various vegetables.

The tom yum hotpot is rich, with a spicy, sour broth along with fresh shrimp and chewy mushrooms that will surely satisfy your family!

Prepare the ingredients

Wash the beef with diluted salt water to remove the fishy smell, then rinse with clean water, drain, and use a knife to slice it thinly against the grain to avoid toughness.

Marinate the beef with: 1 teaspoon of seasoning powder, 1/3 teaspoon of monosodium glutamate, 2 teaspoons of cooking oil, and a little fried garlic. Mix well and marinate the beef for about 15 minutes to allow it to absorb the seasoning.

Wash the shrimp with diluted salt water or vinegar water to remove the fishy smell, then cut off the antennae and legs, rinse with clean water, and drain.

For mushrooms, cut off the hard stems, wash them with diluted salt water, and then rinse with clean water. For accompanying vegetables, discard any bad leaves and wash them clean.

Wash the tomatoes and cut them into wedges. Wash the lemongrass, smash it. Peel the garlic, wash it, and chop it finely.

Cook the hot pot

Place a pan on the stove, add 1 tablespoon of cooking oil, and sauté the minced garlic until fragrant.

After about 2 minutes, add the smashed lemongrass and 2 chili peppers, stir-frying until the ingredients become aromatic. Then, pour in 1 liter of filtered water until it starts to bubble, and add the tom yum seasoning packet.

Use a ladle to stir well to blend the tom yum seasoning, then add to the pot: 2 teaspoons of seasoning powder, 1/2 teaspoon of salt, and 2 teaspoons of sugar. Stir well to dissolve the seasonings.

Add the prepared shrimp into the broth, cook for another 5 minutes until the shrimp are cooked, then add the tomatoes for another 5 minutes before turning off the heat to finish.

Finished Product

Tom yum hot pot with a sour and spicy flavor, rich broth made quickly and simply. Fresh, delicious shrimp served with various fresh vegetables, and chewy mushrooms is incredibly enticing, especially when enjoyed on cold rainy days!