How to Cook Super Delicious and Easy Spicy and Sour Thai Hot Pot at Home

How to make Mini Thai Hotpot

• 1

  Prepare the ingredients

  Cut the tofu into small cubes.

  Slice the beef thinly; the thinner it is, the faster it cooks and it will be more tender.

  Remove the heads and tails of the shrimp; if you like to eat the heads and tails, just wash them thoroughly, no need to cut them off.

  Chop the garlic, shallots, lemongrass, chili, lime leaves, and cut the onion and tomatoes into small pieces, with the tomatoes cut into wedges.

  Wash the corn, cut it into small sections, each about 3 cm long.

  Cut the napa cabbage into small pieces, each piece about 4 cm long.

  Wash and cut the various greens into small pieces, and chop the mushrooms into bite-sized pieces.

  

  
• 2

  Prepare the broth

  Place a pot on the stove, add 1 tablespoon of cooking oil and wait for it to heat up, then sauté minced garlic, minced shallots, lemongrass, and lime leaves until fragrant.

  When the garlic and shallots are fragrant, add the tomatoes and stir-fry, then add 2 tablespoons of chili sauce, 2 sliced chilies, and stir well.

  Once the tomatoes soften, pour in the broth, add 2 tablespoons of sugar, 1 teaspoon of salt, 1 tablespoon of fish sauce, and 3 tablespoons of tamarind juice.

  Bring it to a boil, then strain the broth through a sieve.

  

  
• 3

  Completion

  You place the hot pot on the stove, adding clams, shrimp, octopus, fish balls, a few slices of tomato cut into wedges, tofu, beef tenderloin, and then add the hot pot broth to boil.

  When the broth boils, you add corn first to enhance the sweetness of the broth, then dip in your favorite vegetables and start enjoying the hot and delicious Thai hot pot right away.

  
• 4

  Final Product

  Just a few simple steps following the instructions above, you will have a pot of Thai hot pot that is both delicious and attractive. On cold rainy days, enjoying the sour and spicy taste of the steaming Thai hot pot is truly wonderful, isn’t it!