Lau Thai Recipe: Tom Yum Hot Pot Style Soup

Lau Thai, also known as Vietnamese-style Tom Yum hot pot, is one of the most mouthwatering and versatile Thai foods enjoyed by many. Here’s the scoop on Lau Thai recipe!

Borrowing flavors from Thai cuisine, this recipe boasts a combination of aromatic herbs, zesty spices, and an assortment of seafood, meats, and leafy vegetables.

Making it perfect for those who appreciate the delicate balance of sweet, sour, salty, and spicy elements typical to Southeast Asian fare. 

The best part of the interactive nature of this dish is that it encourages diners to share and select their preferred hot pot ingredients, creating a unique gastronomic experience for all who partake at no extra cost.

At the heart of the Lau Thai cooking recipe lies the Tom Yum soup base, often made with chicken or vegetable broth and a variety of seasonings to create a rich and intense flavor. 

Lemongrass, one of the key ingredients, imparts a citrusy and refreshing aroma that seamlessly complements the other components of the dish. 

The choice of proteins and vegetables added to the hot pot broth varies according to individual tastes and dietary preferences. Making it an ideal option for both meat lovers and vegetarian diners alike.

The fun of cooking and sharing Lau Thai extends past its delicious taste, similar to other Asian food. 

The dish allows for versatility and creativity, as you can customize the flavor profile to suit your liking, making it a delightful cultural and culinary journey worth exploring with friends and family. 

Bring this vibrant and flavorful recipe to your home, and experience the warmth and conviviality that comes with enjoying a fantastic Lau Thai hot pot meal.

History of Lau Thai

Lau Thai, also known as Thai-style hot pot, is a popular dish in Vietnamese cuisine.

It is a versatile and communal meal, embracing the robust flavors of Thai cuisine, while incorporating unique characteristics from Vietnam. 

This hot pot dish’s origin can be traced back to Chinese hot pot traditions, which then influenced various hot pot styles throughout Asia, including lau Thai.

The concept of hot pot dates back over a thousand years in Chinese history. 

It later spread to other regions, such as Thailand and Vietnam, where local cooks adapted the dish to their tastes and added regional ingredients. 

In the case of lau Thai, it melds the spicy, sour, and bright flavors of Thai cuisine with the fresh, herbaceous elements found in the Vietnamese cooking process.

Some key differences between lau Thai and traditional Chinese hot pots include the use of flavors like lemongrass, kaffir lime leaves, and tamarind. 

These ingredients are typical in Vietnamese and Thai cooking, adding a distinct zestiness that sets the dish apart. 

Additionally, the variety of ingredients used for dipping in lau Thai often includes more seafood and vegetables, reflecting the coastal Vietnamese preference for fresh produce and seafood.

Lau Thai is an enticing fusion of flavors from Vietnam and Thailand, with roots in ancient Chinese hot pot traditions. 

Over time, the dish has evolved to include ingredients and techniques unique to these areas, making it a popular and flavorful option for those seeking a communal and interactive dining experience.

Main Ingredients

Protein Choices

For your Lau Thai, you have a variety of options when it comes to proteins:

• 500 gm beef, chicken thighs, or pork (sliced thinly)
• 500 gm prawns (washed, shells on and trimmed)
• 500 gm pork or seafood balls
• 500 gm fish (such as tilapia, catfish, grouper, or stolephorus spp)500 gm shellfish (clams or mussels)

Remember to adjust the protein choices based on personal preferences and dietary restrictions.

Vegetables and Herbs

A mix of fresh vegetables and herbs adds flavor and texture to Lau Thai. 

Some popular choices include:

• 2 corn cobs (whole, husk removed, and cut into four pieces)
• 500 gm cabbage leaves
• 250 gm Asian mushrooms (shiitake, oyster, shimeji)
• 500 gm tofu (washed and cut into bite-sized pieces)
• A handful of spinach leaves
• 2 medium tomatoes (sliced)

The dish gets a burst of herbs from:

• Lemongrass (cut into 2-inch pieces using the side of a knife and crushed)
• Kaffir lime leaves (torn)
• Chili peppers (sliced)
• Fresh cilantro (chopped)

Broth Essentials

The broth is an essential element of Lau Thai, providing a deep and flavorful base for the hot pot. 

To create a delicious broth, you’ll need to follow this ingredient list:

• 4 cups chicken broth
• 3 cups water
• 2-3 tbsp Tom Yum paste
• 2 tbsp tamarind powder or lime juice
• 1-2 tbsp sugar (white or brown sugar)
• 3 tbsp fish sauce

Begin by bringing the water and chicken broth to a slight boil on your portable gas stove. 

Slowly add the Tom Yum paste (which can be bought at any Asian store), tamarind powder, cup fish sauce (or hoisin sauce), and sugar. 

Be mindful that Tom Yum paste is made up of acidity regulators such as citric acid, monosodium glutamate, potassium carbonate, and disodium guanylate, which may be unhealthy to consume in large amounts. 

You could also make your own Tom Yum paste using a food processor or blender at home by checking out some simple recipes available online. 

The real deal is to stir well to dissolve the seasonings, and adjust the ingredients to taste.

Once you’ve prepared the main ingredients and broth essentials, you can arrange the proteins, vegetables, and herbs on various plates and serve them alongside the hot pot. 

Allow your guests to choose their components and cook them in the broth according to their preference, for a personalized and interactive culinary experience when making this dish based on the Tom Yum soup recipe. 

Preparing the Broth

To start with the base of your Lau Thai, you will prepare the broth. 

First, gather the following ingredients:

• Water (around 3L or 12 cups)
• Chicken broth (can be substituted with vegetable broth for a vegan/vegetarian version)
• Tamarind powder or lime juice
• Lemongrass, cut into 2 inch slices or pieces
• Kaffir lime leaves, torn into pieces
• Chili peppers, according to your preference for heat
• Optional: dried mushrooms, soaked for 10 minutes and rinsed twice
• Optional: thin slices of celery stalks 

Begin by combining the water and chicken broth in a large pot. 

Bring the mixture to a slight boil on your portable burner. 

In case you cannot find tamarind powder, you can use lime juice as a substitute. 

Add the tamarind powder, lemongrass, kaffir lime leaves, and chili peppers to the pot at medium heat.

Next, give the mixture a good stir to dissolve the seasonings and evenly distribute the flavors. 

Lower the heat and let the broth simmer for a while to ensure that the ingredients release their full potential. 

This will allow the flavors to meld together and create the perfect base for your Lau Thai.

During this simmering time, you can taste the broth and adjust the spiciness or sourness to your liking by adding more chili peppers, tamarind powder, or lime juice if needed.

Remember not to let the broth boil vigorously, as this can cause the delicate flavors from the lemongrass and kaffir lime leaves to become muted. 

A gentle simmer is perfect for extracting the ideal amount of flavor.

With your fragrant and flavorful broth prepared, you are now ready to move on to the next steps in the Lau Thai recipe, such as prepping the ingredients for the hot pot and creating dipping sauces, such as soy sauce, to serve on the side.

Cooking the Seafood and Meat

When preparing a Lau Thai, similar to the Tom Yum Goong recipe, it’s essential to cook the seafood and meat properly to ensure a satisfying and flavorful hotpot experience. 

Let’s dive into some of the key components for your meat and seafood ingredients: shrimp, fish, chicken, fresh and fried fish balls, and shrimp balls.

Marinating

Start by marinating the shrimp, fish, and chicken. 

Use a simple marinade of salt, pepper, and any other preferred seasonings. 

This will enhance their flavor when cooked in the hotpot. 

A brief 15-20 minute marinade should be sufficient.

For seafood, like shrimp and fish, they typically cook fairly quickly. 

Still, make sure to cook the raw food well. 

You could sprinkle some wheat flour on top of the shrimp and fish for a great way to give them a crispy exterior when cooked. 

Simmer

Add them to the simmering hotpot broth and cook for about 3-5 minutes, depending on the size of the pieces. 

Be cautious not to overcook the seafood, as it can become tough and rubbery.

In case you want to include fish balls and shrimp balls in your Lau Thai, you can opt for freshly made or store-bought ones. 

Fresh Meat

For fresh fish balls and shrimp balls, mix minced fish and shrimp with seasonings like salt, pepper, Thai basil, and finely chopped green onions. 

Form them into small, bite-sized balls and set aside before cooking.

One popular variation is to cook the fish balls and shrimp balls in the hotpot broth, while other cooks prefer to pan-fry or deep-fry them before adding them to the hotpot. 

Fried fish balls and shrimp balls can provide a unique texture and added flavor to the meal. 

Frying

If frying, cook them for 2-3 minutes in hot oil, (vegetable oil or palm oil will do), until golden brown, then drain on paper towels.

For chicken, cut it into thin, bite-sized pieces to ensure they cook quickly.

Add the chicken to the hotpot broth and simmer until fully cooked, about 5-7 minutes. 

Check Temperature

You can use a thermometer to check for readiness, ensuring the internal temperature reaches 165°F (75°C).

Remember to keep an eye on the cooking times and not overcrowd the hotpot as each ingredient is added. 

This will ensure each component of the Lau Thai is cooked to perfection and results in a delicious and enjoyable meal.

Assembling the Hot Pot

When preparing a delicious Lau Thai hot pot, it’s essential to have all the ingredients and equipment ready before starting the process. 

This will make assembling the hot pot a fun and easy experience.

To begin, ensure you have gathered all the required ingredients, which include:

• 2 corn cobs, husked and cut into 2-inch rounds
• 1 kg napa cabbage, cut into 2-inch pieces
• 500 g mushrooms (oyster, shiitake, or any Asian mushrooms)
• Rice noodles, cooked according to package instructions (or package vermicelli noodles)
• Protein options like thinly sliced chicken, a pound beef, or seafood
• Greens such as spinach, chrysanthemum greens, or baby bok choy 
• Dipping sauce of your choice (you can find pre-made sauces at any supermarket)

Next, prepare the hot broth. 

Cook a mixture of water and chicken broth, adding Tom Yum paste, tamarind powder (or lime juice), and cup palm sugar to taste. 

Stir well to dissolve the season. 

It’s important to have a flavorful broth when assembling the Lau Thai hot pot. 

Meanwhile, display all of the ingredients mentioned above on various plates and place them on the dining table.

Electric hot pots or portable gas ranges are preferable for a more interactive dining experience, allowing everyone to cook their favorite ingredients right in the pot. 

However, if neither is available, a traditional pot will also work.

Fill the hot pot with the seasoned broth and bring it to a boil. 

As it starts boiling, guests or family members should take their desired ingredients from the plates and cook them directly in the hot pot. 

Additions

Encourage pairing the meat or seafood options with greens like spinach.

Another side dish that can complement the Lau Thai hot pot is Canh Chua, a Vietnamese sour soup, which is sure to be one of the best soups you’ve ever tasted. 

It’s not necessary to include it, but it can add some variety to the meal. 

Also, don’t forget to have a bowl of rice on hand for those who prefer a more substantial dish.

Finally, once the ingredients are cooked directly in the hot pot, use the dipping sauce for extra flavor. 

The combination of the cooked ingredients with the flavorful broth and dipping sauce results in a mouthwatering Lau Thai dish.

Remember, each person can mix and match the ingredients as they cook in the hot pot, creating personalized combinations. 

This makes for a unique, interactive dining experience that encourages conversation and sharing among friends and family. 

So, gather your ingredients and equipment and enjoy a fantastic Lau Thai hot pot meal.

Note: If you end up with leftovers, place the hot pot meal into an airtight container and store it in a dry place. 

Serving Suggestions

Dipping Sauce

A popular accompaniment to a delicious Lau Thai dish is a flavorful dipping sauce. 

Vietnamese cuisine is known for its dipping sauces, and there are many types that may pair well with the dish. 

One of the most common dipping sauces used for Lau Thai is a tangy, spicy blend made from:

• Lime juice
• Fish sauce
• Sugar
• Finely chopped garlic
• Bird’s eye chilies

You could buy the same ingredients that Thai restaurants use at an Asian market or Asian grocery store for this creamy version of one of the most simple recipes for dipping sauces. 

You can adjust the balance of ingredients according to your preferences, adding more sugar as a palatability stimulator for sweetness or more chilies for spice. 

Some variations of this flavour enhancer also include grated ginger, chopped or sliced onions (such as a spring onion), or lemongrass stalks for added depth and complexity in flavor.

Additionally, you could make a creamy white sauce using coconut milk or evaporated milk to perfectly accompany your homemade Lau Thai dish. 

Side Dishes

In addition to the dipping sauce, a variety of side dishes can be served with Lau Thai to create a balanced and satisfying meal. 

Some recommended side dish options are:

• Vietnamese white rice noodle (bùn): Commonly found in Vietnamese cuisine, this thin, delicate rice noodle is perfect for absorbing the flavors of Lau Thai. Just cook the bùn as per the package instructions and serve it alongside the main dish.
• Vegetables: Fresh, blanched, or lightly sautéed vegetables can provide a refreshing contrast to the spicy and tangy flavors of Lau Thai. You can use anything from bok choy to water spinach, package bean sprouts, or even sliced bell peppers.
• Spring rolls: For a more substantial side dish, Vietnamese spring rolls (either fresh or fried) make a great pairing with Lau Thai. You can prepare them with a variety of fillings, such as shrimp, pork, or tofu, and serve them with a dipping sauce that complements the main dish.

By incorporating some of these serving suggestions, you can elevate the Lau Thai experience and create a memorable and satisfying meal to share with family and friends.

Remember that making your own food gives you a great opportunity to explore different ways of cooking a popular dish to make it more original. 

Final Thoughts

The Lau Thai recipe is a delightful fusion of flavors and textures that showcases the culinary brilliance of Thai cuisine.

This dish, characterized by its vibrant and aromatic ingredients, takes taste buds on a tantalizing journey.

From the fragrant lemongrass and galangal to the delicate balance of sweet, sour, and spicy flavors, Lau Thai captivates the palate.

While the recipe does not explicitly call for sodium carbonate, it is important to note that this ingredient should not be used as it is primarily a cleaning agent and can be harmful if ingested.

Instead, focus on the authentic ingredients that bring out the true essence of Lau Thai.

Whether enjoyed with fragrant jasmine rice or slurped with rice noodles, this recipe is a celebration of Thai gastronomy and a testament to the rich cultural heritage it represents.

Embark on an unforgettable culinary adventure with Lau Thai and savor the harmonious blend of flavors that will transport you to the vibrant streets of Thailand.

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