Name: Hot Pot at Home | foodiecrush.com
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Hot Pot at Home | foodiecrush.com

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Easy to prepare and customize, this hot pot at home is great for entertaining. Everyone can select their proteins, noodles, and veg, for a fun and delicious, social, hands-on experience.
This post is brought to you by McCormick
If there’s one simple cooking method that crosses over nearly every Asian cuisine, the hot pot may be it—Chinese, Japanese, Korean, Vietnamese, Thai, Mongolian, Japanese, and more. Making hot pot at home is similar to fondue. It’s communal, social, and active. And that’s what makes the hot pot just as perfect for entertaining as it is for a simple but fun dinner at home. It gets everyone around the simmering brothy pot and jockeys for position and that perfectly cooked shrimp. Today I’m sharing two broths, a red curry broth recipe shared below and a Thai coconut curry recipe linked to one of my best blogging friends. With a hot pot, everyone gets to eat exactly what and how much of whatever they want, so long as it fits in the pot.
There are multiple components that comprise a hot pot, but they’re super versatile.
Here’s the basic rundown:
There are tons of ideas when it comes to proteins for your hot pot:
The sky is really the limit here. Just think about veggies that go with Asian flavors and you pretty much have your recipe for deliciousness.
The beauty of the hot pot lies in its versatility. You can use noodles or steamed white rice as your carb of choice. At our house, it’s usually all about the noodles. Sometimes we use fresh egg noodles (think: long strands of Asian-style fettuccine), ramen noodles (spiraled and toothy), rice noodles similar to what we use for Pho (thicker, slicker, and long), or vermicelli noodles as we use in our Vietnamese chicken curry noodle salad bowl (thinner and more delicate rice noodles.) Udon is also a great option, if you’re doing a Japanese-style hot pot. Whichever I use, I cook the noodles while the broth is simmering and have them available in a bowl just like the rest of my ingredients.
I recommend choosing two broths but make sure they’re different from one another—think one mild and one spicy, or a broth that goes with beef and a broth that works with veggies or seafood. I went with two different broths for our hot pot. The first is a simple beef broth flavored with sliced sweet onion, Thai Kitchen red curry paste, and McCormick’s ground ginger and garlic powder straight from my spice drawer. I pulled the recipe straight from the McCormick recipe website after reading about it in the McCormick Flavor Forecast report.
Add more or less red curry paste to the red curry hot pot broth recipe listed below depending on your desire for spiciness, and add a squeeze of more lime to balance the heat and flavors.
The second broth recipe for our hot pot adventure comes from my friend Ali’s recipe for her Easy Thai Curry Hot Pot, a coconut-based broth similar to the one in my 5 Ingredient Thai Pumpkin Soup recipe, minus the pumpkin.
I only made a few changes to Ali’s recipe. I used chicken stock instead of vegetable stock then added 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. These subs make it very similar to the flavors in my Slow Cooker Thai Chicken Soup.
Cooking at the table is the essence of the hot pot. To do so, you can either go classic style with a divided pot for serving more than one broth. Or, if you go simple style with just a single broth, you can hack the hot pot and use a deep-sided electric fry pan or your Instant Pot instead.
Because I make this frequently, I invested in a stainless steel-divided electric hot pot. You can also find hot pots with grills at their base to grill your meats and seafood before combining them with your broth in the pot that sits on top. Hot pots are also available as the pot only that can be warmed at the table on a butane heater or an induction burner.
Other things you’ll need for your hot pot cooking:
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and&nbsp;tag me on Instagram&nbsp;with #foodiecrusheats.
Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.
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Course Main Course
Cuisine Asian
Keyword Asian Hot Pot
Servings 4
Calories 69kcal
Cook ModePrevent your screen from going dark
Hot pot is best enjoyed right away, but if you have leftover broth you can certainly save it and reheat it the next day.
Calories: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 277mg | Potassium: 157mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2334IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
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This post is in partnership with McCormick. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.

Easy to prepare and customize, this hot pot at home is great for entertaining. Everyone can select their proteins, noodles, and veg, for a fun and delicious, social, hands-on experience.
This post is brought to you by McCormick
If there’s one simple cooking method that crosses over nearly every Asian cuisine, the hot pot may be it—Chinese, Japanese, Korean, Vietnamese, Thai, Mongolian, Japanese, and more. Making hot pot at home is similar to fondue. It’s communal, social, and active. And that’s what makes the hot pot just as perfect for entertaining as it is for a simple but fun dinner at...

Hot Pot at Home | foodiecrush.com

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