Name: Thai Seafood Hot Pot
Yield: Makes 4 servings
Ingredients: 4 oz dried rice stick noodles; 1 tbsp vegetable oil; 2 shallots, thinly sliced; 2 cloves garlic, smashed; 1/2 cup chopped onion; 2 1/2 cups chicken stock; 1 can (14 oz) diced tomatoes, with juice; 1 cup light coconut milk; 3 tbsp rice vinegar; 2 tbsp fish sauce; Zest of 2 limes (about 1 tbsp); 1–2 Thai red chiles, thinly sliced; 1 tbsp sugar; 1 stalk lemongrass, minced; 6 sprigs cilantro, plus more for garnish; 2 sprigs basil, plus more for garnish; 1/2 cup canned straw mushrooms; 12 large shrimp, peeled and deveined; 4 large sea scallops, cut in half; 1 cup frozen calamari rings, thawed; Juice of 1 lime

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

Recipe information

Yield
Makes 4 servings

Ingredients

4 oz dried rice stick noodles

1 tbsp vegetable oil

2 shallots, thinly sliced

2 cloves garlic, smashed

1/2 cup chopped onion

2 1/2 cups chicken stock

1 can (14 oz) diced tomatoes, with juice

1 cup light coconut milk

3 tbsp rice vinegar

2 tbsp fish sauce

Zest of 2 limes (about 1 tbsp)

1–2 Thai red chiles, thinly sliced

1 tbsp sugar

1 stalk lemongrass, minced

6 sprigs cilantro, plus more for garnish

2 sprigs basil, plus more for garnish

1/2 cup canned straw mushrooms

12 large shrimp, peeled and deveined

4 large sea scallops, cut in half

1 cup frozen calamari rings, thawed

Juice of 1 lime

Preparation

Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

Nutrition Per Serving

Nutritional analysis per serving: 366 calories 8.8 g fat (3.5 g saturated)

42.7 g carbs

2.4 g fiber

28.1 g protein

#### Nutritional analysis provided by Self

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes