- Prep time 20 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Fondue:
Method
Fondue
In large saucepan, heat oil over medium heat. Add ginger, bird’s eye pepper, lemongrass and turmeric; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in broths, coconut milk, curry paste, brown sugar and fish sauce. Bring to boil.
Reduce heat; simmer until liquid is reduced slightly, 10 to 15 minutes. Strain and pour into fondue pot; set burner to medium-high heat. Garnish with cilantro (if using).
Meanwhile, arrange beef, shrimp, tofu, bok choy, snow peas, broccoli, mushrooms, green onions and red pepper on large platter for cooking and dipping in broth.
Test Kitchen Tip: To thinly slice beef with ease, wrap in plastic wrap and freeze until meat is firm but not frozen, about 2 hours. Remove plastic wrap before slicing.
Did You Know?
This fondue is inspired by Thailand’s famous Tom Yum soup. If you’ve got leftover broth, divide it among bowls and add cooked rice noodles; top with chopped green onions.
Nutritional facts PER SERVING: about
- Calories 210
- Total fat 17 g
- Saturated fat 12 g
- Cholesterol 5 mg
- Sodium 790 mg
- Total carbohydrate 9 g
- Sugars 5 g
- Protein 6 g
- Iron 2.5 mg
