Tom Yum Steamboat Broth
(This flavoursome broth can be used as
an alternative to the broth described in
recipe above).
Serves 4
Ingredients
• 1 litre water
• 1 litre good free range chicken stock
• 2 stalks lemongrass, smashed
• 2cm ginger, peeled and chopped
• 8pce lime leaves
• 1 green onion, sliced
• 4 Thai red chillies, sliced
• 4 tbsp. Tom Yum paste
• 4 tbsp. fish sauce
• 2 tbsp. milk
Method
1. In the hotpot, combine water,
chicken stock, lemongrass, ginger,
lime leaves, green onion, chillies and
bring to a boil.
2. Lower heat to a simmer and add
Tom Yum paste, fish sauce and milk.
3. Allow to simmer until flavours
develop, then serve.
Laksa Hotpot
Serves 4
Ingredients
Broth
• 1.6 litres water
• 400mL coconut milk
• 2 tbsp. fish sauce
• 200g Laksa paste
Additions
• 16 prawns
• Packet of baby corn
• Firm tofu, sliced
• Snow peas and capsicum as desired
Garnish
• 50g beansprouts
• 1 red chilli, finely diced (remove seeds
for less heat)
Method
1. Add water, coconut milk, fish sauce
and Laksa paste to the hotpot and
bring to a boil. Reduce heat and
simmer until fragrant.
2. Grill prawns, baby corn and tofu for
3-4 minutes on high. Cook further if
desired.
3. Use fresh snow peas and capsicum
for extra crunch as desired.
4. Garnish with beansprouts and finely
diced chilli.
5. Serve on a bed of jasmine rice.
Tofu Hotpot
Serves 4
Ingredients
Broth
• 1 litre vegetable stock
• 1 star anise
• 4cm piece ginger, sliced
• 2 large garlic cloves, sliced
• 2 long red chillies, seeds removed,
thinly sliced on the diagonal
Additions
• 300g dried thin rice or egg noodles
• 1 tsp. sesame oil
• 1 tbsp. peanut oil
• 200g firm tofu, cut into 2cm pieces
• 100g enoki or thinly sliced shitake
mushrooms
• 1 leek (pale part only), thinly sliced
• 2 bok choy, quartered
• 2 tbsp. soy sauce