Mom’s Tom Yum Hot Pot

I am coming clean, I am my mother’s daughter.

It’s about time I featured a recipe from my mother’s arsenal. There isn’t rhyme or reason to why this is her first sighting, but she is legendary for her soups.

In particular, our family constantly requests Vietnamese hot pot due to her trademark Tom Yum soup base. Sweet, sour, spicy, and fragrant- it’s got it all.

Trust me, this won’t be her last recipe!

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Tom Yum Hot Pot Soup Base Recipe

1 cup of Tom Yum Paste (hot pot base)

1.36 L of Pineapple Juice

1.36 L of low sodium Chicken Broth

3 Stalks of Lemongrass

1 bulb of sliced Garlic

3 slices Shallots

4 Kaffir lime leaves

2 Bird’s eye chili

3 tbsp of Vegetable oil

2 tbsp of Fish sauce

Suggested hot pot ingredients: rice noodles, shrimp, salmon, sliced beef, fish meatballs, tofu, fried bean curd, mushrooms, spinach, green lettuce, green mustard

Sauces: Bean curd sauce or soy sauce with minced bird’s eye chili

Steps

1. In a soup pot, add vegetable oil, shallots, and garlic over medium heat.
2. Stir fry until fragrant and then add a cup of Tom Yum paste. Stir fry together for 2 minutes.
3. Next, pour in your pineapple juice and chicken stock. Stir well.
4. Grab your lemongrass and smash them to release the oil. Add it and the chopped kaffir lime leaves to the pot.
5. Season with fish sauce and then let the pot come to a boil.
6. Add the soup into your favorite hot pot receptacle and begin the feast!