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Vegan Thai Hotpot (Sweet & Sour)

Spicy Vegan Hot Pot

Full of Plants
Spicy, sour, and a bit sweet hot pot that is super flavorful, comforting, and easy to make! Flavored with lemongrass, ginger, and chilies. Served with your favorite greens, tofu, and noodles!
5 from 2 votes
Servings 3

Ingredients
 
 

Broth

  • 1 tbsp oil
  • 2 lemongrass stalks halved
  • 1- inch ginger peeled and sliced
  • 1 green onion thinly sliced
  • 3 small chilis sliced
  • 1 cup chopped pineapple
  • 2 medium tomatoes finely diced
  • 4 cups water
  • 1/2 ear of corn sliced into 2-inch slices
  • 1 tbsp coconut sugar or regular sugar
  • 1 and 1/2 tsp salt
  • 1 tsp soy sauce
  • optional: 1 tbsp tamarind paste

The Rest

  • 5 ounces dry noodles of your choice
  • 3 cups sliced mushrooms
  • 1 block of tofu diced
  • a handful of your favorite greens: spinach, pak choy, okra, etc
  • optional: vegan chick'n or TVP slices

Instructions
 

  • In a large pot, heat the oil over medium heat. Once hot, add lemongrass stalks, ginger, green onion, and chilis. Fry for about 5 minutes.
  • Next, add the chopped tomatoes and pineapple, and cook for 5 more minutes, or until the tomatoes have released their juice.
  • Pour the 4 cups of water into the pot. Add the corn, coconut sugar, salt, and soy sauce. Let simmer for about 20 minutes. If using, dilute the tamarind paste in a couple tablespoons of warm water and let it sit for 5 minutes. Strain and add to the broth.
  • In the meantime, cook the noodles, wash and prepare the vegetables, and dice the tofu and/or vegan chick'n.
  • Place the pot on a portable burner on the table and let it simmer. Place the vegetables, noodles, and tofu around it and enjoy! Each guess can cook the veggies of their choice for a few minutes in the pot. Fill your bowl with noodles, top with tofu, veggies, and pour hot broth over it.

Notes

If serving more than 3 people or if you want leftovers, feel free to double the recipe.
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