This creamy, coconut milk–based hot pot is a great way to experiment with all those types of mushrooms available at your farmers’ market or grocery store. It’s becoming easier to find Japanese mushrooms beyond shiitake, so don’t limit yourself. Swap in whatever edible varieties you find — just pick ones that vary in look and size for a more visually interesting dish. After cooking, don’t toss out that leftover broth; the coconut curry is so flavorful on its own, you’ll want to spoon some over your rice or sip it straight from the bowl.
Make in Advance:
Thai Coconut Curry Broth (40 minutes) - With the option to make it vegetarian by swapping out vegetable stock for the chicken stock or vegan by additionally removing the fish sauce, it can please anyone.
Mixed Mushroom and Vegetable Hot Pot
Ingredients
- 1 pound mixed mushrooms, such as fresh shiitake, buna- shimeji, enoki, oyster, wood ear or maitake, cleaned, trimmed and torn into large pieces
- 1⁄2 medium-sized lotus root, peeled and sliced
- 1 large carrot, shaved into thin ribbons with a vegetable peeler
- 1 green onion, sliced into 1 inch pieces
- 3 large bok choy, sliced lengthwise 1⁄4 head Napa cabbage, cored and thick white parts cut into bite-size pieces
- 1 block grilled tofu, about 10 oz, drained, cut in half lengthwise and sliced into 1⁄4 inch strips
- 2 quarts Thai Coconut Curry Broth
- Steamed Japanese Rice, for serving
Instructions
- Arrange the vegetables and tofu on platters. Place the platters on the table around the hot pot.
- Heat a 4-quart (3.8 L) hot pot or large saucepan over medium-high heat (about 425°F, or 220°C, in an electric pot). Add the Thai coconut curry broth and bring to a boil.
- Let everyone add their own vegetables, swishing back and forth in the hot broth until tender and cooked through, 1 to 2 minutes. As food is added, adjust the heat to maintain a low boil.
- Serve with the steamed rice.