Thai Hot Pot


One of my favorite items when eating out is the Thai Hot Pot from Noodles & Company .  It is crazy flavorful and filling.  I have been meaning to give it a whirl at home but never got around to it until now.  In case you are wondering what Thai Hot Pot is, it is simply a base of chicken stock infused with Thai ingredients like ginger, lemongrass and coconut milk with noodles, meat and vegetables added in.

This recipe was created as we had leftover pork from one of our favorite regular slow cooker recipes, Balsamic Pork Tenderloin, from the blog Add A Pinch.  We often double that recipe when cooking as it is indeed loved by the whole family.  I use the pork tenderloin pack of two at Costco for this recipe, usually about 4 pounds.  In trying to decide what to make next to use up the leftovers I immediately thought of this soup.  Two meals out of one!!  I was giddy at the prospect given our busy fall juggling three travel soccer schedules.  And this Thai Hot Pot meal did not disappoint!

Like many soups you can be creative with your ingredients and add extra spices, bok choy, heat, tomatoes and the list goes on.  We like it the way it is here and it makes a decent amount, perfect for leftovers to use for fall lunches.

Why Healthy

  • All in all this is a flavor packed soup with minimal added fat.
  • Garlic contains the active ingredient allicin, which fights infection and bacteria.
  • Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It also helps to boost immune function and combat cellular damage.


Thai Hot Pot

Yield: 4+

Prep Time: 10

Cook Time: 20


1 Tablespoon Coconut Oil
3 Tablespoons Red Curry Paste
3 Garlic Cloves, Minced
2 Inch Piece of Fresh Peeled Ginger, Grated
1 Teaspoon Ground Coriander
1 Can Light Coconut Milk
2 Boxes Chicken Stock (64 Ounces Total)
1 Stalk Lemongrass, Chopped Into 3 Sections
1 Bunch Green Onions, Chopped
2.5 Cups Chopped Cooked Meat (Pork From Above Recipe, Rotisserie Chicken or Even Shrimp)
1 Red Bell Pepper, Cut Into Thin Match Strips and Halved
8 Ounces Baby Bella Mushrooms, Cleaned and Sliced
1 Package Brown Rice Udon Noodles or Rice Sticks, Prepared According To Package Directions

Large Bunch of Fresh Cilantro Leaves, Chopped
Hot Chili Sauce (Like Sriracha or Hot Chili Oil)

1 Lime, Cut Into Wedges
Handful of Bean Sprouts (Optional)
1 Red Hot Pepper, Sliced (Fresno or Mirasol, Optional)


Heat the coconut oil in a large stock or soup pot and add the red curry paste, garlic, ginger, coriander and mash with the back of a spoon while heating until fragrant about 2 minutes.
Add the coconut milk stirring to blend in the paste and then add the stock and lemongrass and bring to a boil.
Reduce the heat to medium and add the green onions, cooked meat, bell pepper, mushrooms, and a spoonful or two of Sriracha if desired.
Let simmer for 10 minutes until the flavors are blended and mushrooms are tender.
Add the cooked noodles to the pot as well as the cilantro leaves and stir to combine.
Remove the large lemongrass pieces, ladle into serving bowls, garnish and enjoy!


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