Warm up your cold winter days with this delicious and spicy Thai seafood hotpot, reminiscent of the tropical tastes of Koh Samui. A fragrant, hot, and flavorful seafood soup, this dish brings the exotic tastes of Thailand right into your home kitchen. Ready in just 30 minutes, it’s perfect for a quick yet satisfying meal full of rich, aromatic spices and fresh seafood.
Recipe Details:
- Difficulty: Medium
- Calories: 543.06 kcal/serving
- Servings: 4
- Prep & Cook Time: 30 minutes
Macronutrients (Per Serving):
- Protein: 39.76g
- Fat: 21.34g
- Carbohydrates: 38.10g
Ingredients for 4 servings:
- 12 large shrimp (peeled and deveined)
- 12 large mussels (without shells)
- 2 squid (cleaned and cut into rings)
- 5.3 oz (150g) wide rice noodles
- 14.1 oz (400g) canned tomatoes in juice
- 5–6 medium mushrooms (sliced)
- 2 shallots (thinly sliced)
- 2 cloves garlic (minced)
- 1 medium onion (thinly sliced)
- 1–2 red chili peppers (sliced, seeds optional)
- 1 stalk lemongrass (trimmed and bruised)
- 8 sprigs fresh cilantro (finely chopped)
- 8.4 fl oz (250ml) coconut milk
- 2 ½ cups (600ml) chicken broth
- 3 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 lime (juice and zest)
- 1 tbsp sugar
- Vegetable oil for frying
Step-by-Step Instructions:
Prepare the Noodles:
- Place the rice noodles in boiling water for 10 minutes, then drain them and set aside.
Prepare the Seafood:
- Peel and devein the shrimp, removing the heads.
- Clean the squid, removing the innards and cartilage, and cut them into rings.
- Set aside the shrimp, squid, and mussels.
Chop the Vegetables:
- Thinly slice the shallots and onion into half-rings.
- Mince the garlic.
- Slice the red chili peppers (you can remove the seeds if you prefer a milder flavor).
- Trim and bruise the lemongrass by gently smashing it with a knife or pestle.
- Grate the lime zest and juice the lime.
- Chop the cilantro.
Make the Lemongrass Paste:
- In a blender or mortar, combine the lemongrass and lime zest, blending until it forms a smooth paste.
Sauté the Vegetables:
- Heat a tablespoon of vegetable oil in a large pot over medium heat. Add the onions, shallots, chili, and garlic, and sauté for 3–5 minutes until softened and fragrant.
Prepare the Broth:
- Pour in the chicken broth, coconut milk, and the juice from the canned tomatoes. Stir in the rice vinegar, fish sauce, sugar, and the lemongrass paste. Bring the mixture to a gentle boil over medium heat.
Cook the Soup:
- Add half of the chopped cilantro and reduce the heat to a simmer. Let the soup cook for about 10 minutes to allow the flavors to blend.
- Chop the tomatoes into smaller pieces, slice the mushrooms, and add both to the soup. Bring it to a boil once more.
Add Noodles and Seafood:
- Stir in the pre-cooked rice noodles and simmer for 2 minutes.
- Add the mussels and shrimp, cooking for an additional 2 minutes until the shrimp turns pink.
- Add the squid and lime juice, stirring everything together and cooking for another 2 minutes.
- Season with salt to taste.
Serve:
- Immediately serve the hotpot, garnishing with the remaining cilantro.
Chef’s Notes:
For a different twist, you can substitute the rice noodles with thin spaghetti or linguine, boiling them until nearly done before adding them to the soup. This dish is flexible and can accommodate various kinds of noodles, making it a versatile addition to your recipe collection.
Enjoy this hearty, spicy, and aromatic Thai seafood hotpot that’s perfect for warming up on a chilly winter day!
