Hotpot base:

4 TbspMcCormick Basil Leaves Whole
2 stalks Lemongrass, crushed
2 Tbsp Garam Marsala
6 pcs Kaffir Lime Leaves
1 pack Rice Noodles (Vermicelli)
1 bunch Cilantro roots
1 Tbsp Red Chili Flakes
1 can Coconut Milk
2 liters Chicken Stock
1 Tbsp Vegetable Oil
250g Shrimps, peeled, heads removed
250g Manila clams, cleaned
250g Squid, cut into rings
1 bunch Bok Choy
1 pack Enoki mushrooms
100g Vermicelli rice noodles



1.Add all ingredients for hotpot base in cheesecloth. Tie with butcher’s twine and place in a pot, filled with 2 liters of chicken stock Add coconut milk and let simmer over low heat.


2. In a small pan, add oil and saute shrimp heads and allow to color. Add shrimp heads in the stock and allow to simmer to extract more flavor.


3.Once soup broth is ready. Cook seafood and vegetables over low heat and add vermicelli noodles. Cook for 5-6 minutes and enjoy.

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