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Simple Spicy Thai Hot Pot / https://www.hwcmagazine.com
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5 from 6 votes

Simple Spicy Thai Hot Pot

Simple Spicy Thai Hot Pot is a simmering pot of Thai spiced broth for your guests to cook fresh ingredients as a communal feast or individual soup bowls.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Mains
Cuisine: Thai
Servings: 4
Calories: 556kcal
Author: HWC Magazine


Thai Broth

  • 1 tablespoon Olive oil
  • 4 cloves Garlic
    peeled and chopped
  • 2 inch Ginger knob peeled and grated or finely chopped
  • 1 Onion
    peeled and sliced
  • 4 tablespoon Red curry paste (we like it spicy, adjust to your desired heat level)
  • 1 teaspoon Turmeric
    dried (optional)
  • 64 oz Pacific Food Organic Chicken Bone Broth
    (reserve 16 oz for half way during the cooking process)
  • 3 tablespoon Fish sauce
  • 1 teaspoon Sugar
    or sugar alternative

Hot Pot Additions (You can add any vegetable, protein, noodle, mushroom, egg, etc. you desire. This is an example of what we prepared for dinner)

  • 1 pound Shrimp
    uncooked peeled (We left the tail on)
  • 8 oz Tofu
    Extra firm cut into cubes
  • 2 cup Baby Bok choy
  • 1 cup Shiitake mushrooms sliced fresh
  • 1 cup Spinach
  • 8 oz Pad Thai rice noodles dried


  • 1 lime juice
    fresh, sliced into wedges to drizzle over the top
  • 1 bunch Cilantro
    roughly chopped (optional)
  • 3 Green onions
    chopped (optional)
  • Chili
    fresh chilis chopped (optional)

Thai Hot Pot Dipping Sauce (optional)

  • 2 tablespoon Sriracha sauce (chili sauce)
  • 2 tablespoon Tamari (soy) Sauce
  • 2 tablespoon Lime juice
  • 1 teaspoon Sesame oil
  • 1 clove Garlic
    peeled and minced
  • ½ teaspoon sugar or sugar substitute


  • Heat up hot pot device, portable burner with pot or can also heat up burner on stove top for individual soup bowls. Add olive oil, garlic, ginger, turmeric and red curry paste and cook until aromatic and the oils from curry paste start to separate, about 2 minutes. Add Pacific Foods Organic Chicken Bone Broth, fish sauce and sugar or sugar alternative stir and allow soup to simmer over low heat for 15-20 minutes.
  • While your broth is simmering, prepare your hot pot additions. Soak your rice noodles in tepid water for about 15 minutes. Peel and devein your shrimp. Drain and cut up your tofu into cubes. Wash your baby bok choy and separate from stalk. Prepare your vegetables. Slice your mushrooms. (Feel free to use any proteins, vegetable or even dumplings or eggs. Make sure you slice any beef, pork or chicken super thin so they cook quickly.) Gather up your cooking utensils such as cooking thongs, cooking chopsticks, slotted spoons for your guests. Place all your prepared hot pot ingredients in small bowls and dishes around the table so that guests can help themselves.
  • Make your Hot Pot Dipping Sauce (optional) - In a small bowl mix Sriracha sauce, Tamari (soy) sauce, lime juice, sesame oil, garlic and pinch of sugar. Stir well and set on the kitchen serving table with your other hot pot ingredients.
  • Hot Pot – Communal Feast Option. Confirm that the hot pot is set to medium heat and a light boil. Invite guests to cook the firmer vegetable first in the hot pot, followed by shrimp, tofu, leafy vegetables. These items only need 1-2 minutes to cook in the hot pot and then they can be removed and eaten. Enjoy with a little of the Thai Hot Pot dipping sauce if desired. You will most likely will need to add another 8 ounces of the Pacific Food Organic Chicken Bone broth to the hot pot as some of the broth will evaporate during the cooking process. When everyone has had their fill of vegetables and protein, cook the noodles for the group. They should only take a couple of minutes, if you have pre-soaked them. If you have not pre-soaked your pad Thai rice noodles, follow the direction on the noodle package for cooking times. Serve cooked noodles into separate bowls with a ladle of that delicious broth, a spritz of lime and top with cilantro, green onions and chilis if desired. If you like it extra spicy, add a little drizzle of the Thai Hot Pot Dipping Sauce. Enjoy!
  • Individual Bowl Option: Turn your stove top burner to medium heat and confirm you have a light boil. Add your shitake mushrooms first to the prepared Thai Broth and let cook for 3 minutes. Add your shrimp, tofu, baby bok choy, pre- soaked pad Thai Noodles and cook for about 2-3 minutes. Place your raw spinach on the bottom of each of your serving bowl (no need to cook as when the hot broth is poured over it will cook right in the bowl) Place a scoop of noodles, ladle of Thai broth, cooked shrimp, tofu, mushrooms and baby bok choy in the bowl. Drizzle with a little squeeze of fresh lime juice. Garnish with cilantro, green onions and a little of the Thai Hot Pot Sauce, if desired. Enjoy!


You can make as much as little Thai broth as you need for one up to many people. The ratio of broth to ingredients depends on the size of your pot. We have a clay pot that holds about 6 cups of broth and this was perfect for 4 people. Please note that your broth will evaporate while cooking hot pot. We always end up adding the other half container of Pacific Food Organic Bone broth to top it off half way during the cooking process.
Always, always, always cook your noodles very last or otherwise they will soak up all the liquid in your Simple Spicy Thai Hot Pot.
Cook the hard vegetable first as they take longer to cook.
Adding a little extra dash of red curry paste or chilis along the way to keep the broth spicy is always welcomed by the chili heads in our family. You can make your broth as mild or as spicy as you like to suit your preference.


Serving: 1g | Calories: 556kcal | Carbohydrates: 63g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 946mg | Potassium: 503mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5805IU | Vitamin C: 48mg | Calcium: 360mg | Iron: 5mg