Dive into the vibrant world of Thai flavors with this easy-to-make vegan Thai hot pot broth! Forget complicated recipes and lengthy ingredient lists – this recipe delivers authentic Thai taste without the fuss. Imagine a rich, fragrant broth brimming with the spicy kick of lemongrass, galangal, and chilies, balanced by the sweetness of coconut milk and a hint of lime. Perfect for a cozy night in or a vibrant gathering with friends, this broth is incredibly versatile, adaptable to your preferred level of spice and the vegetables you have on hand.
This delicious vegan Thai hot pot broth is not just flavorful; it's also incredibly healthy, packed with aromatic herbs and spices known for their beneficial properties. Get ready to embark on a culinary journey as we guide you through each step of creating this sensational broth. Ready to experience the magic? Let's dive into the detailed, step-by-step recipe below!
Tools Needed
- Blender
- Pot
- Sieve
Ingredients
- Tomatoes: 3 large
- Pineapple: 3
- Lemongrass: 4-5 large stalks
- Sugar
- Seasoning
- Lemon Leaves: 1 bottle
- Galangal
- Chili Sauce
- Vegetarian Fish Sauce: 2 tablespoons
- Cooking Oil: 1 tablespoon
- Salt: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare Aromatics & Purees
- Prepare the ingredients. Chop the galangal, peel it, and cut it into small pieces. Blend the galangal, pineapple, and tomatoes separately.
Step 2. Sauté & Simmer the Broth Base
- Heat the cooking oil in a pot. Add the pureed galangal and lemongrass. Stir-fry until fragrant and golden brown.
- Add the tomato and pineapple puree, vegetarian fish sauce, sugar, seasoning powder, and chili sauce. Adjust the amount of chili sauce to your preference. Add salt.
- Simmer over high heat for 2 minutes. Add lemon leaves and simmer for another minute. Then turn off the heat and let it cool.
Step 3. Blend, Strain & Refine
- Blend the mixture again until smooth. Filter the mixture through a sieve, discarding the solids and keeping only the clear liquid.
- Cook the clear liquid over high heat until it thickens and reaches the desired consistency and color.
Step 4. Store & Serve
- Store the finished broth in a glass jar to preserve its aroma. You can add some lemongrass juice to adjust the acidity when using it for hot pot.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- This broth can be used for both vegetarian and non-vegetarian dishes. It can be stored in the refrigerator for up to a month.
- Using the filtered liquid ensures a smooth and delicious hot pot broth, avoiding lumps.
Nutrition
- Calories: approximately 400-500
- Fat: approximately 2-5g
- Carbs: approximately 90-110g
- Protein: approximately 5-7g
FAQs
1. Can I make this broth ahead of time?
Yes! The broth tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What kind of vegetables are best for this hot pot?
Almost any vegetable works! Mushrooms, bok choy, tofu, spinach, and broccoli are all great choices. Get creative!
3. Can I adjust the spiciness?
Absolutely! Start with fewer chilies, and add more to taste. You can also adjust the amount of sriracha or chili garlic sauce you add at the end.
Enjoy your delicious and healthy homemade vegan Thai hot pot broth! This recipe is a perfect starting point for culinary creativity – feel free to experiment with different ingredients and spice levels to create your own unique flavor profile. So gather your friends and family, and let the flavorful warmth of this broth bring you all together!