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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tango Thai Hot Pot Recipe

4.5 stars - based on 2 votes
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This recipe for Tango Thai Hot Pot is from McPhail Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c white wine
1/4 olive oil
3 chicken breast, thinly sliced
broccoli head, cut in floweriness
1/2 c red onion, sliced
S&P
1 1/2 tsp chili pepper flakes
1 1/2 c light whipping cream
1 c light coconut milk
3/4 c oyster sauce
4 tbsp garlic, minced
1 tbsp ginger, minced
2 c frozen Thai veggies
12 shrimp
1 pkg thai rice stick noodles
Directions:
Directions:
1) In large skillet heat white wine and olive oil.

2) Add chicken, broccoli and onion. Cook off with S&P and chili flakes for 7 min.

3) Add whipping cream, coconut milk, oyster sauce, garlic and ginger, reduce until thickens (about 20min). Can be make ahead to this point.

4) Add frozen veggies and shrimp, simmer for 10min.

5) Soak rice noodles in hot water for 7 min (of follow directions on pkg), add to pot and serve.
Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
Don't tell Lola's!

 

 

 

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