Lẩu Thái
This Lẩu Thái is bright, spicy, and sharply aromatic, with a broth that balances limey sourness, chili heat, and deep savory fish sauce. Tender shrimp, flaky white fish, mushrooms, and greens make it satisfying while still feeling light and low in carbs.
Ingredients
Nước lẩu
- 250 gshrimp, shell-on, deveined
- 200 gfirm white fish fillet, cut into 3 cm pieces
- 900 mlwater
- 2lemongrass stalks, bruised and cut into 5 cm lengths
- 20 ggalangal, sliced
- 4kaffir lime leaves, torn
- 200 gtomatoes, cut into wedges
- 150 gstraw mushrooms, halved if large
- 2bird's eye chilies, lightly crushed
- 30 mlfish sauce
- 30 mllime juice, freshly squeezed
- 20 groasted chili paste
- 10 mlneutral oil
- 5 gsugar
- 2 gsalt
Rau ăn kèm
- 150 gnapa cabbage, cut into bite-size pieces
- 100 gwater spinach, trimmed
- 30 gspring onions, cut into 4 cm lengths
- 10 gfresh coriander
Chấm và hoàn thiện
- 1lime, cut into wedges
- 1red chili, sliced
Instructions
- 1
Prepare all ingredients first: cut the fish into large bite-size pieces, wedge the tomatoes, trim the greens, bruise the lemongrass, slice the galangal, and tear the lime leaves. Keep the shrimp chilled until the broth is ready so they stay sweet and firm.
- 2
Heat a hot-pot pot or deep saucepan over medium heat with the oil. Stir-fry the lemongrass, galangal, crushed bird's eye chilies, and roasted chili paste for 1-2 minutes until fragrant; do not let the paste scorch, or the broth will taste bitter.
- 3
Add the tomatoes and cook for 2 minutes, pressing a few pieces lightly so they start to break down and color the broth. Pour in the water, then add the kaffir lime leaves, fish sauce, sugar, and salt. Bring to a boil, then simmer briskly for 10 minutes to infuse the broth.
- 4
Add the straw mushrooms and simmer for 3 minutes. Taste the broth, then balance it with the lime juice; it should be hot, sour, and savory, with a gentle sweetness behind the chili. Adjust with a little more fish sauce or lime if needed.
- 5
Lower the broth to a lively simmer. Add the fish and poach for about 2 minutes, then add the shrimp and cook 2-3 minutes more until the fish turns opaque and flakes easily and the shrimp are just pink and curled. Avoid a rolling boil here to keep the seafood tender.
- 6
Add the napa cabbage, water spinach, and spring onions. Cook for 1-2 minutes until just wilted but still bright. Scatter over the coriander.
- 7
Serve immediately at the table while bubbling hot, with lime wedges and sliced red chili on the side for extra sharpness and heat.
Nutrition per serving
Notes
- •For a deeper seafood flavor within the time limit, simmer the shrimp shells in the broth for 5 minutes before straining, then continue the recipe; this adds complexity but may push total time slightly beyond 45 minutes.
- •If straw mushrooms are unavailable, use oyster or button mushrooms; keep the amount the same.
- •Choose a firm fish such as sea bass, snapper, cod, or grouper so it holds together in the hot pot.
- •This version is kept low-carb by omitting noodles and relying on seafood, mushrooms, and greens.
Background
Lẩu Thái is a Vietnamese hot pot inspired by the bold hot-sour profile associated with Thai tom yum flavors. In Vietnam it has become a popular communal meal, especially in seafood restaurants, where the broth is built around lemongrass, chili, lime, tomatoes, and fish sauce, then filled with seafood and vegetables.
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