Chim Chum - Thai Hot Pot Delight

Ingredients

• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 300g (10.5 oz) thinly sliced beef 300g (10.5 oz) thinly sliced beef
• 300g (10.5 oz) boneless chicken thighs, thinly sliced 300g (10.5 oz) boneless chicken thighs, thinly sliced
• 200g (7 oz) pork tenderloin, thinly sliced 200g (7 oz) pork tenderloin, thinly sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 1 bunch bok choy, separated into leaves 1 bunch bok choy, separated into leaves
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 3g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a simmer.
2. 2.
   Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot. Let it simmer for 10 minutes to infuse the flavors.
3. 3.
   Meanwhile, prepare the dipping sauces by mixing soy sauce, fish sauce, and sugar in separate small bowls.
4. 4.
   Arrange the sliced beef, chicken, pork, shrimp, tofu, mushrooms, bok choy, bean sprouts, and glass noodles on a platter.
5. 5.
   Place the platter and the dipping sauces on the table alongside the simmering pot of broth.
6. 6.
   Each person can then select their desired ingredients and cook them in the broth until they are cooked to their liking.
7. 7.
   Serve the cooked ingredients with the dipping sauces, garnish with fresh cilantro leaves, and squeeze lime juice over the dish for added freshness.

Treat your ingredients with care...

• Beef — For the best results, choose thinly sliced beef that is suitable for hot pot cooking. This ensures quick and even cooking.
• Glass noodles — Soak the glass noodles in warm water for about 10 minutes before adding them to the hot pot. This will soften them and make them easier to cook.

Tips & Tricks

• To add an extra kick of heat, serve the Chim Chum with a side of Thai chili sauce or Sriracha.
• Experiment with different combinations of ingredients to find your favorite flavor combinations.
• Don't overcook the ingredients in the hot pot. They should be cooked until just tender to maintain their freshness and texture.
• Use a slotted spoon or a small strainer to retrieve cooked ingredients from the hot pot.
• Leftover broth can be strained and stored in the refrigerator for future use as a flavorful soup base.

Serving advice

Serve Chim Chum in individual bowls, allowing each person to customize their own dipping sauce according to their taste preferences. Garnish with fresh cilantro leaves and a squeeze of lime juice for added freshness.

Presentation advice

Present the Chim Chum hot pot at the center of the table, surrounded by the platter of raw ingredients and the dipping sauces. This creates an inviting and interactive dining experience.