Lau Thai

Ingredients

• Dipping sauces - Assorted (such as soy sauce, chili sauce, and peanut sauce)
• Rice noodles - 8 ounces, cooked
• Napa cabbage - 4 leaves, chopped
• Mushrooms - 4 ounces, sliced
• Tofu - 8 ounces, cubed
• Fish balls - 8 pieces
• Squid - 8 ounces, cleaned and sliced
• Shrimp - 8 ounces, peeled and deveined
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Thai chili peppers - 2, sliced
• Kaffir lime leaves - 4 leaves
• Galangal - 2 slices
• Lemongrass - 2 stalks, bruised
• Chicken broth - 4 cups

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the lemongrass, galangal, kaffir lime leaves, Thai chili peppers, fish sauce, and sugar to the broth. Simmer for 10 minutes to infuse the flavors.
3. Prepare the dipping sauces by placing them in small bowls.
4. Arrange the shrimp, squid, fish balls, tofu, mushrooms, and Napa cabbage on a platter.
5. Place the hot pot in the center of the dining table and set up a portable stove.
6. Each person can then add their desired ingredients to the hot pot and cook them in the simmering broth.
7. Once the ingredients are cooked, they can be dipped into the various sauces before eating.
8. Serve the Lau Thai with cooked rice noodles on the side.
9. Enjoy the Lau Thai hot pot with family and friends!