Thai Hot and Sour Hot Pot

  • Active Time 15m
  • Total Time 25m

Serves 8

Hot pot, a communal Asian cooking style, is similar to fondue in that the broth is poured into a hot pot and all the ingredients (shrimp, chicken, red meat, tofu or vegetables) are arranged on a platter for individual cooking. Get your family and friends involved; present this soup in a hot pot and let them add the shrimp themselves.


  • 1 1/2 pounds uncooked shrimp, peeled, tails left intact, deveined

  • 1 tablespoon oil
  • 1 tablespoon red curry paste
  • 8 cups chicken broth
  • 2 stalks lemon grass, trimmed, cut into 1-inch lengths
  • 6 kaffir lime leaves or 2 teaspoons roughly chopped lime peel
  • 1/4-inch piece galangal or fresh ginger, peeled
  • 4 plum tomatoes, each cut into 8 pieces
  • 1/4 pound fresh button mushrooms, sliced
  • 1/4 cup (or more) fish sauce
  • 1 tablespoon sugar
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 1/3 cup (or more) fresh lime juice


Arrange the shrimp on a platter. Cover and refrigerate.

Heat the oil in a heavy large stockpot over medium-high heat. Add the curry paste and stir 1 minute. Add the chicken broth, lemon grass, kaffir lime leaves and galangal. Bring to a boil and simmer 10 minutes. Strain; return the cooking liquid to the pot. Add the tomatoes, mushrooms, 1/4 cup fish sauce and sugar. Bring to a boil. Add the cilantro and 1/3 cup lime juice. Season the broth to taste with additional fish sauce and lime juice. Transfer half of the broth to the fondue pot. Keep the remaining broth covered and warm over low heat, adding more to the fondue pot as needed.

Set the fondue pot over the fondue burner; adjust the heat so the broth simmers. Allow guests to simmer the shrimp in the broth until cooked through, about 1 minute.

NOTE: Broth can also be transferred to a hot pot or wok.

Recipe created exclusively for by Robert Danhi and Estrellita Leong-Danhi.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4762

nutrition information per serving

167 calories; 4g total fat; 129mg cholesterol; 1089mg sodium; 7g carbohydrates; 1g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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