Thai Hot Pot

Last night I made this Mushroom Hot Pot recipe and it was delicious. The soup base was veggie broth with red onion, garlic, lemongrass, ginger, red pepper flakes, star anise, cinnamon, shitake mushrooms, soy sauce, tomato, coconut milk and lime. I served it with rice noodles, broccoli, cilantro and cashews. The recipe also suggests jasmine rice, basil, tofu, and bok choy for add-ins. I cut the red onions in half, because a whole one seemed like it might be too much and I omitted the red peppers because Whole Foods was charging way too much for organic and they’re on the dirty dozen list but they weren’t even missed.

**I left the star anise in for the picture, obviously we didn’t eat that. The picture that went with the recipe was staged so beautifully compared to mine!

links:
Mushroom Hot Pot
Dirty dozen and clean 15
Maximize Broccoli Powers (don’t steam it longer than 3 minutes)

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4 Comments

  • Reply Bert Gildart December 1, 2011 at 1:40 pm

    If you all have not been to Anza Borrego Desert State Park we could show you around. Just bring along some of those delicious-looking recipes.
    Bert

  • Reply terrie December 1, 2011 at 8:32 pm

    sounds great….you are a mindful cooker….

  • Reply Rich Frye December 2, 2011 at 10:16 am

    Reminds me of my long time favorite Thai dish, Tom Kha Gai– (http://www.myrecipes.com/recipe/thai-chicken-coconut-soup-tom-kha-gai-10000001860172/ ) a little curry paste adds a little spice…!

  • Reply Tabitha Acosta December 3, 2011 at 8:04 pm

    Thai is my favorite – looks delish!

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