Delicious Thai Seafood Hot Pot Recipe

Thai seafood hot pot


  • 1 liter seafood stock
  • 200g shrimp, peeled and deveined
  • 200g squid, cleaned and sliced into rings
  • 200g mussels, cleaned and debearded
  • 200g fish fillets, cut into bite-sized pieces
  • 200g tofu, cut into cubes
  • 1 cup coconut milk
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 red chili, sliced
  • 1 stalk lemongrass, bruised
  • 2 kaffir lime leaves
  • Assorted vegetables (such as mushrooms, baby corn, bok choy)
  • Fresh cilantro leaves for garnish


  1. In a large pot, heat the seafood stock over medium heat. Add the lemongrass, kaffir lime leaves, and Thai red curry paste. Stir well to combine and let it simmer for 5 minutes to infuse the flavors.
  2. Add the coconut milk, fish sauce, lime juice, and sugar to the pot. Stir to mix everything together.
  3. Bring the broth to a gentle boil. Add the shrimp, squid, mussels, fish fillets, and tofu to the pot. Cook for about 3-5 minutes until the seafood is cooked through and the mussels have opened.
  4. Add the assorted vegetables to the pot and cook for another 2-3 minutes until they are tender-crisp.
  5. Taste the broth and adjust the seasoning with more fish sauce, lime juice, or sugar if needed.
  6. Remove the lemongrass stalk and kaffir lime leaves from the pot.
  7. Ladle the hot pot into serving bowls, making sure to distribute the seafood, vegetables, and broth evenly.
  8. Garnish with fresh cilantro leaves and sliced red chili.
  9. Serve the Thai seafood hot pot immediately with steamed rice or noodles.

Enjoy this flavorful and comforting Thai seafood hot pot with your loved ones!