Ingredients
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2 tablespoons Soy Sauce
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1 Tomato
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1×15-ounce can of Coconut Milk
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Rice Noodles
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Black Pepper
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½ Lime Juice
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1 red Bell Peppers
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pinch of Sea Salt
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1 tablespoon Sesame Oil
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1 Red Onion
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4 cups Vegetable Broth
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1 tablespoon Cornstarch
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3 cloves Garlic
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2 tablespoons Lemongrass
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1 tablespoon Ginger
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½ teaspoon Red Pepper Flakes
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2 x Star Anise
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¼ teaspoon Cinnamon
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1-ounce Shiitake Mushrooms
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Dipping sauces of your choice
Directions
Steps
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1
Done
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Heat broth and cornstarch in a pot over medium heat. Set aside. |
|
2
Done
|
Sauté pepper and onion in oil with some salt, until the onions soften. |
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3
Done
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Add ginger, lemongrass, garlic, and pepper flakes. Combine well. Cook until the mixture until it becomes fragrant. Add the broth and cornstarch mixture. |
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4
Done
|
Add tomatoes, soy sauce, mushrooms, pepper, cinnamon, and star anise. Now, stir the mixture for about 10 minutes or until it thickens. Cover the hot pot. Bring to a boil. |
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5
Done
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Once it has reached a boil put in on medium low heat. Cover and cook for about 30 minutes or until the mushrooms soften completely. Add the coconut milk and lime. |
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6
Done
|
Transfer hot pot to heated base on the serving table. Serve your diners pieces of chicken, tofu or beef with chopsticks, and dipping sauce. |
