Vietnamese-Style Tom Yum Hot Pot (Lẩu Thái)
A big, flavor-packed tom yum broth with tomatoes, lemongrass and tamarind for sharing at the table. Add whatever proteins and veggies you like.
Ingredients
Broth
- 2 large tomatoes cut into 6 pieces each
- 1 whole onion sliced
- ½ head garlic minced
- 10¼ cups chicken stock 82 oz
- 5¼ cups water 42 oz
- 4 stalks lemongrass bruised, cut into 4-inch pieces
- ⅓ cup tom yum paste
- 6 tablespoon fish sauce
- 3 tablespoon sugar
- 1½ tablespoon tamarind soup mix powder I use Knorr
- 1½ tablespoon chicken powder
- cooking oil
For the hot pot (pick your favorites)
- shrimp, squid, fish balls or thinly sliced beef
- mushrooms, napa cabbage, water spinach or other greens
- rice vermicelli or noodles of choice
Instructions
Make the broth
- Heat a little oil in a large pot over medium-high heat. Sauté the garlic and onion until fragrant and softened.
- Add the tomatoes and cook for a few minutes until they start to soften.
- Pour in the chicken stock and water and add the lemongrass. Bring to a boil.
- Stir in the tom yum paste, fish sauce, sugar, tamarind powder and chicken powder. Lower the heat and simmer for 15–20 minutes so the flavors come together. Taste and adjust.
Hot pot
- Transfer the broth to a hot pot on a tabletop burner and keep it at a simmer.
- Let everyone cook their own proteins and vegetables in the broth, then ladle into bowls over noodles.
Notes
Make it your own: Pick whatever proteins and veggies you like. Seafood, thinly sliced beef, mushrooms and leafy greens all work well.