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Thai Hot Pot "suki"

Popular Thai dish that involves cooking various ingredients in a flavorful broth at the table
Course: Main Course
Servings: 4

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