Lẩu Thái

Lẩu Thái is a vibrant and aromatic Thai hot pot that showcases a medley of fresh ingredients and bold flavors. This low-carb variation is perfect for a satisfying dinner that doesn't compromise on taste.

Ingredients

• Chicken breast - 200 grams, thinly sliced
• Shrimp - 200 grams, peeled and deveined
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Zucchini - 1 medium, spiralized
• Bell pepper - 1, sliced
• Thai chili peppers - 2, chopped (adjust to taste)
• Lemongrass - 1 stalk, bruised and cut into 2-inch pieces
• Galangal or ginger - 1-inch piece, sliced
• Kaffir lime leaves - 4, torn
• Fish sauce - 2 tablespoons
• Coconut milk - 200 ml
• Chicken or vegetable broth - 500 ml
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, combine the chicken or vegetable broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
2. Add the sliced chicken breast and cook for about 5 minutes, or until the chicken is nearly cooked through.
3. Stir in the shrimp, mushrooms, bell pepper, and Thai chili peppers. Cook for an additional 3-4 minutes, until the shrimp turns pink and the vegetables are tender.
4. Add the spiralized zucchini and fish sauce. Season with salt and black pepper to taste. Let it simmer for another 2 minutes.
5. Remove from heat, discard the lemongrass and galangal slices, and stir in the chopped cilantro.
6. Serve hot with lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 400
• Protein: 45 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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