# What You'll Need:
→ Broth
01 - 8 cups low-sodium chicken or seafood stock
02 - 3 slices fresh ginger
03 - 3 cloves garlic, smashed
04 - 2 stalks lemongrass, bruised and chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon fish sauce
07 - 1 tablespoon rice vinegar
08 - 1-2 fresh red chilies, sliced
→ Seafood
09 - 8 large raw shrimp, peeled and deveined
10 - 7 oz white fish fillet, cut into bite-sized pieces
11 - 8 fresh mussels or clams, scrubbed
12 - 5 oz squid rings
→ Vegetables
13 - 1 cup napa cabbage, chopped
14 - 1 cup baby bok choy, halved
15 - 1 cup shiitake mushrooms, sliced
16 - 1 cup enoki mushrooms, trimmed
17 - 1 medium carrot, thinly sliced
18 - 1 small zucchini, sliced
19 - 1 cup firm tofu, cubed
→ Noodles & Garnishes
20 - 7 oz glass noodles or rice vermicelli, soaked per package instructions
21 - 2 spring onions, sliced
22 - Fresh cilantro for garnish
23 - Lime wedges for serving
# Directions:
01 - Combine stock, ginger, garlic, lemongrass, soy sauce, fish sauce, rice vinegar, and chilies in a large pot. Bring to a boil, then reduce heat and simmer gently for 20 minutes to infuse flavors. Strain out solids and return clear broth to pot.
02 - Organize all seafood, vegetables, tofu, and prepared noodles on separate platters for easy tableside access. Keep seafood refrigerated until ready to cook.
03 - Place portable burner or induction cooktop at dining table. Transfer strained broth to hot pot or wide saucepan and bring to a gentle simmer.
04 - Diners add their choice of seafood, vegetables, and noodles to simmering broth. Cook 2-3 minutes until seafood turns opaque and vegetables reach tender-crisp texture.
05 - Ladle cooked ingredients and broth into individual bowls. Top with spring onions, fresh cilantro, and serve with lime wedges for squeezing.
