Vegan Thai Hot Pot

This dish was inspired by the noodles and company “Thai Hot Pot”. This meal used to be my favorite go to, when I needed a pick me up. It packs a little bit of a spice, but that can be adjusted if preferred. I did my best to replicate the soup completely, but my local grocery store did not carry fresno peppers so it is not exactly the same. If you make it you can choose to add fresno peppers, or not- it will not make a great difference. This broth is packed with amazing ingredients that give it an incredible full flavor. This recipe makes four cups, if you want to serve more people just add more veggie broth and more coconut cream/milk. I hope you try this one, as it is very good.

Ingredients:

1 13 oz can of coconut cream or milk (I used cream)

4 cups of vegetable broth

2 teaspoons of red curry paste

1 teaspoon of chili garlic sauce

1/2 cup of chopped cilantro

1 cup of halved shiitake mushrooms

1 tablespoon of peeled and diced ginger

1/2 cup of spinach

1/4 teaspoon of coriander

1/4 cup of chopped green onions

1/2-1 cup of bean sprouts (fresh or canned)

1/2 cup of seitan strips (I marinated mine in hp sauce, bbq sauce and a little mirin)

Juice of 1 small lime (save a slice or two for garnish)

A handful of rice noodles

1 cup of thinly sliced (about 2 inches long) of cabbage

1-2 tablespoon of vegetable oil

Directions:

To begin saute your cabbage in one tablespoon of vegetable oil, and season with salt and pepper; place to the side. In a large pot, begin to cook your ginger in vegetable oil and before it begins to brown pour in your vegetable broth. Next add your sauces and spices (red curry paste, chili garlic sauce, lime juice and coriander). After that add your coconut cream/milk and stir until blended, add your green onion, bean sprouts, cabbage and shiitake mushroom.

Bring your broth to a boil, and then turn your heat down low and let it simmer for 10 minutes. When your broth is full flavor and fragrant, add in your spinach, cilantro and your rice noodles. Be careful not to overcook your rice noodles.

Saute your marinated seitan in a small skillet until it is browned (3-5 minutes) and place in the center of your soup.

Serve hot, and enjoy!