Easy Thai Coconut Curry Hot Pot

• servings: 8 servings
• active time: 25 minutes
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

5 cloves garlic, minced

1 inch fresh ginger, cut into thick slices

8 cups Kitchen Basics Vegetable Stock

3 (15-ounce) cans coconut milk

4-6 tablespoons Thai Kitchen Red Curry Paste, to taste

Directions

To Make The Hot Pot Broth:

Heat olive oil in a large stockpot (or use the “Sauté” feature on the Instant Pot). Add garlic and ginger and sauté for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Add in the vegetable stock and coconut milk, and stir to combine.

Continue cooking until the broth nearly reaches a simmer. Then add in 3 or 4 tablespoons of the curry paste, and whisk until it has dissolved. Taste, and add more curry paste if you’d like.

Cover and simmer for 5 minutes. Then remove the ginger slices.

Serve simmering. Then stir in your desired dippers, simmer until they have cooked, then use a strainer to transfer them to your individual serving bowl. Add a ladle-full of broth to the individual serving bowl.

Serve warm, garnished with your desired toppings.