Asian Hot Pot Seafood (Printable Version)

A simmering broth with fresh seafood, vibrant vegetables, and classic Asian flavors ideal for sharing.

# What You'll Need:

→ Broth

01 - 8 cups low-sodium chicken or seafood stock
02 - 3 slices fresh ginger
03 - 3 cloves garlic, smashed
04 - 2 stalks lemongrass, bruised and chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon fish sauce
07 - 1 tablespoon rice vinegar
08 - 1 to 2 fresh red chilies, sliced

→ Seafood

09 - 8 large raw shrimp, peeled and deveined
10 - 7 ounces white fish fillet, cut into bite-sized pieces
11 - 8 fresh mussels or clams, scrubbed
12 - 5 ounces squid rings

→ Vegetables

13 - 1 cup napa cabbage, chopped
14 - 1 cup baby bok choy, halved
15 - 1 cup shiitake mushrooms, sliced
16 - 1 cup enoki mushrooms, trimmed
17 - 1 medium carrot, thinly sliced
18 - 1 small zucchini, sliced
19 - 1 cup firm tofu, cubed

→ Noodles and Garnishes

20 - 7 ounces glass noodles or rice vermicelli, soaked as per package instructions
21 - 2 spring onions, sliced
22 - Fresh cilantro, for garnish
23 - Lime wedges, for serving

# Directions:

01 - In a large pot, combine stock, ginger, garlic, lemongrass, soy sauce, fish sauce, rice vinegar, and chilies. Bring to a boil, then simmer gently for 20 minutes. Strain out solids and return the clear broth to the pot.
02 - Arrange all seafood, vegetables, tofu, and noodles on platters for easy table access.
03 - Set a portable burner or induction cooktop at the table. Pour broth into a hot pot or wide saucepan and bring to a simmer.
04 - Invite diners to add their choice of seafood, vegetables, and noodles to the simmering broth. Cook 2 to 3 minutes until seafood is opaque and vegetables are tender-crisp.
05 - Serve cooked ingredients and broth into individual bowls. Garnish with spring onions, cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • It's interactive and drama-free—no standing over a stove while guests sit; you're all in it together at the table.
  • The aromatic broth tastes like a restaurant kitchen secret, but takes just 20 minutes of simmering to get there.
  • Everyone eats exactly what they want, cooked exactly how they like it, which somehow makes the meal feel personal and generous at once.
02 -
  • Don't overcrowd the broth at once—if five people dump everything in at the same time, the temperature drops and nothing cooks properly; it's better to have a gentle rhythm of adding ingredients in waves.
  • Mussels and clams go in first because they take slightly longer to open (and will tell you when they're done by popping open their shells), while shrimp need just a flash in the heat or they'll go rubbery and sad.
03 -
  • Make the broth the morning of or even a day ahead—it tastes better and gives you breathing room when guests arrive.
  • Keep everything on the table cold until the last moment, especially the raw seafood; the contrast between cold ingredients and hot broth is part of the sensory experience.
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