Thai Hot Pot, also known as “suki,” is a popular Thai dish that involves cooking various ingredients in a flavorful broth at the table. The fun interactive communal meal brings people together to cook and enjoy a delicious and healthy feast. It is a popular option for gatherings and special occasions in Thailand. I was introduced to the Hot Pot by my cousin and his wife in Thailand and have since replicated the experience with my family at home.
Broth
Every really good hot pot starts with a great broth. Although you can use store bought broth as a shortcut, it is much better if you have the time to make your own Thai style broth. Although it takes time, it is very easy to do with just a few simple ingredients. The broth is easily modified to your own taste. Even if using store bought broth, add some Thai style aromatics to enhance the Thai flavors.
Other Ingredients
Thai hot pot typically includes a variety of ingredients of your choice. Popular choices include thinly sliced meat (usually beef or pork), seafood (shrimp, fish), tofu, vegetables (mushrooms, cabbage, bok choy, spinach, bell peppers, bean sprouts, cabbage), glass noodles, and herbs (basil and cilantro.) Everything should be prepared into bite size pieces prior to bringing to the table, ready for your guests to enjoy the cooking process.
Dipping Sauces
Thai hot pot is often served with various dipping sauces to enhance the flavors. Some popular options include soy sauce, chili sauce, sweet chili sauce, garlic sauce, and Thai spicy seafood sauce. You can also prepare your own dipping sauces by combining ingredients like lime juice, fish sauce, sugar, and chili peppers.
Cooking process
Place the hot pot on a portable stove set on the dining table. Fill the pot with the prepared broth and bring it to a simmer. Each diner can then add their desired ingredients into the pot to cook. Hearty vegetables may take a bit longer to cook, so should be added first. Thinly sliced meat, seafood and noodles usually cook quickly. Delicate vegetables and herbs (mushrooms, green onions, basil) should be added last. Make sure to cook each ingredient thoroughly before removing it from the pot.
Enjoy the Meal
Once the ingredients are cooked, diners can use a slotted spoon or chopsticks to retrieve the cooked items from the hot pot. Dip the cooked ingredients into your preferred dipping sauces for added flavor. Thai hot pot is often served with steamed rice or noodles on the side.
Thai Hot Pot “suki”
Equipment
- Portable Burner
Ingredients
Thai Style Broth
- 1 lb chicken, beef or pork bones
- 2 qt water
- 5 cloves garlic slightly bruised
- 1 inch fresh ginger slightly bruised
- 1 onion cut into large pieces
- 1 handful cilantro
- 2 stalks lemongrass slightly bruised cut into 2 inch sections
- 1 tsp fish sauce optional (to taste)
- 1 tsp chili garlic sauce optional (to taste)
Hot Pot Ingredient
- 1 lb beef or pork thinly sliced
- ½ lb seafood shrimp or fish
- 2 cups vegetables of choice mushrooms, cabbage, bok choy, spinach
- 4 bunches glass noodles
Instructions
Thai Style Broth
- Add bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a gentle simmer. Simmer for about an hour.
- Skim off foam and fat that has floated to the top.
- Add all the remaining ingredients then simmer for another hour. The aromatics should kept large for easier removal, but brused with the side of a knife to help release their flavors in the broth.
- Remove bones and aromatics with a wire skimmer or strain the stock through a colander.
- Season with fish sauce to desired taste. Also optionally add chili pepper for a little heat.
Hot Pot Ingredients
- Slice meat thinly for quick cooking. It helps to freeze the meat for 15 minutes before slicing to get it thin
- Cut vegetables into bite size pieces
- Soak rice noodles in room temperature water for 15 minutes, until pliable
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