Hot Pot at home has never been easier! Whether you have a traditional tabletop hotpot or a ‘hot’ pot on an induction(trust me, I’ve been there), nothing can stop you from having a home hot pot party!
I’ve been a little stressed lately, but who’s not, right? When I was in college, I was a closet stress-souper. My roommate thought she was going crazy one night after waking up at 2 am smelling food, only to find me huddled over a pot on an induction on the floor. It’s been years since I’ve indulged this bad habit, but these days have me looking at my hot pot with puppy dog eyes.
What’s so special about hot pot, anyway? In general, I’m not crazy about single-use kitchen gadgets, but I LOVE my hotpot! A regular pot works fine, and if you have an induction, even better. BUT, and that’s a big BUT, I’m here to argue for the fancy pot. WHAT IF....it wasn’t one use? What if it does more than we give it credit for? Let me introduce you to my home, hotpot hacks!
Chili Oil: A pot is a pot, right? Before starting my soup, I love making a quick chili oil in my hot pot with garlic, ginger, onion, and chili. Transferring the oil and then using my hotpot to make soup means I won’t miss any of that leftover flavor, and less clean-up for me!
Searing: We both know that you need a snack before this hotpot’s ready to party, and that’s where being able to sear comes in handy! Dumplings, tofu, even a little egg to make bite-sized omelets is perfect! With my divided pot, I can start up some broth while I sear those dumplings for a little treat or a quick appetizer.
Small-batches: As a household of 2, not including our four-legged family members, I don’t need a gallon of broth! Just between us, I also don’t want to clean EVERY pot in my kitchen for one meal. Building the broth in my hot pot kills two birds with one stone; less mess and just enough broth to bring to the party with a day of leftovers.
Have you fallen for hotpot yet? Wait until you try my favorite small-batch broth. Based on laksa, a traditional Malaysian noodle dish, this broth gets its punch from the red curry paste. The fragrance of ginger and garlic bloomed in coconut milk gives it a silky, rich flavor. This soup pairs well with proteins like thinly-sliced beef and shrimp and will provide vegetables with an extra rich creaminess. Make sure to finish it with ramen or rice noodles.
What are you waiting for? Your personal hotpot party is calling!
Red Curry Coconut Broth
Yield: About 3 quarts or 1 hotpot’s worth
Cooking time: 20-30 minutes
1 - 16 oz Cans full fat coconut milk (Start with 8oz first and keep adding to reach desired coconut taste)
2 - 3 Tablespoons red curry paste
4 Cloves garlic, chopped
2 Inch ginger, sliced
1 Tablespoon brown sugar
2 Cups chicken stock (vegetable stock is also delicious)
3-4 Tablespoons fish sauce
2 Tablespoons neutral oil
All-Clad 8Qt Stock Pot: https://amzn.to/328yKFL
In a preheated hotpot, or tall-sided pot, heat oil on medium heat. Add garlic, ginger, and brown sugar.
For 3-4 minutes, stir the sugar mixture occasionally; the sugar should start to caramelize, and your pot should start smelling goooood!
Add curry paste and saute for another 3-4 minutes.
Combine coconut milk, stock, and fish sauce. Let the broth simmer for 10-15 minutes.
Serve with your favorite hotpot offerings: thinly sliced meats, shrimp, cabbage, dumplings, etc.