Tom Yam Thai Hot Pot
Written by Blue Elephant
Your Thai Culinary Ambassador since 1980
Cooking time: 15-20 min
Serving: 6-8 people
June 14, 2020
Ingredients
• 100g BE Tom Yam paste
• 1,5 L of VG or meat stock
• 1/2 white onion (sliced)
• 2 pces tomato
• 2 stalks coriander (leaves + roots)
• 5 stalks spring onions
• 2 stalks lemongrass
• 2 Tbsp BE Fish sauce
• Optional: Garnishes for the Hot Pot : to your taste ! Seafood, chicken, meatballs, colorful veggies, noodles, mushrooms.. the more diversify, the best
• 1,5 L of VG or meat stock
• 1/2 white onion (sliced)
• 2 pces tomato
• 2 stalks coriander (leaves + roots)
• 5 stalks spring onions
• 2 stalks lemongrass
• 2 Tbsp BE Fish sauce
• Optional: Garnishes for the Hot Pot : to your taste ! Seafood, chicken, meatballs, colorful veggies, noodles, mushrooms.. the more diversify, the best
Cooking Steps
Step 1
Step 2
Step 3
Step 4
In a large pot, bring to boil the stock with the Blue Elephant Tom Yam Paste .
Add all ingredients and simmer 10 minutes.
Season to taste with the Blue Elephant Fish Sauce .
Serve hot with all garnishes of your choice !
Cooking Steps
Step 1
In a large pot, bring to boil the stock with the Blue Elephant Tom Yam Paste .
Step 2
Add all ingredients and simmer 10 minutes.
Step 3
Season to taste with the Blue Elephant Fish Sauce .
Step 4
Serve hot with all garnishes of your choice !
Chef s Tip
You can also make the famous milky version of this hot pot by adding 165 mL of coconut cream or 100mL of evaporated unsweetened milk
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© Blue Elephant International 2020
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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