At many noodle restaurants Thai hot pot is one of the favorites. It has excellent flavor and is filling.
Ingredients
- 1 red bell pepper, thinly sliced
- ¾ cup jasmine rice
- 1 cup chicken broth, low-sodium
- 1×13 ½ oz. Can of coconut milk, light
- ½ cup green onions, chopped
- ¼ cup cilantro, chopped
- 1 teaspoon canola oil
- 1 lb Chicken breasts, boneless, skinless, thinly sliced
- 1 tablespoon soy sauce, low-sodium
- 1 teaspoon cayenne pepper
- 2 tablespoons lime juice
- dipping sauces your choice
How to Make It
- Over medium high heat warm the oil in a pan. Add the soy sauce, lime juice, and cayenne pepper. Cook for two minutes and remove the bowl.
- In the same pan, add the bell peppers and stir and cook for about 5 minutes.
- Add the coconut milk along with stock, and bring to a simmer. Cover with lid. Now, reduce the heat to medium low and simmer for an additional 20 minutes.
- Remove pan from heat. Allow pan to stand covered for a few minutes. Pour into hot pot and place onto the burner on the serving table. Diners will use chopsticks to cook chicken slices. Have dipping sauces close to the hotpot.