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–+ servings
Singapore Hot Pot is loaded with fresh vegetables, shirataki noodles and tofu. Add condiments to your bowl to make it spicy, sweet, or salty to your taste.
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5 from 4 votes

Singapore Hot Pot

A simple vegetable or chicken broth can be turned into a flavorful soup with the addition of your favorite vegetables or protein. If serving to multiple tastes, have cooked, thinly sliced beef, chicken or shrimp in small bowls so that each person can add their own. This soup is perfect for anyone following a Whole30, Paleo, Gluten free or Keto diet. Nutritional values are for soup broth and veggies, extra add-ins like chicken, shrimp or tofu will change nutritional value.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Asian
Servings: 6
Calories: 102kcal
Author: Cynthia

Ingredients

  • 2 quarts chicken broth (or vegetable)
  • 1-2 limes juiced and zested
  • 2-3 cloves garlic of minced or sliced
  • 1 Tablespoon ginger freshly grated
  • 2 Tablespoons Asian sesame oil
  • Any combination of vegetables you choose such as:
  • 1 onion thinly sliced
  • 2 carrots peeled and thinly sliced
  • 2 stalks celery thinly sliced diagonally
  • 8 ounces mushrooms sliced
  • 1 head Baby bok choy (or spinach)
  • 4 ounces snow peas sliced diagonally (add last)
  • 1 bunch green onions sliced diagonally (add last)
  • 4 ounces bean sprouts (add last)

Finishing the hot pot

Instructions

  • Bring broth to a boil in a large saucepan. Season broth with juice and zest of lemon or lime, fresh ginger, and minced or sliced garlic. Then add vegetables from firm to soft, starting with onions, carrots, celery, bok choy and mushrooms. Simmer gently until all vegetables are tender, about 10 minutes.
  • If serving protein separately, (beef, chicken, shrimp or tofu) cook and place in separate bowls. If not, feel free to add to the soup, cooking until meat is done. 
  • 5 minutes before serving add sliced snow peas, green onions and bean sprouts. Season to taste with sesame oil and fish sauce if desired.
  • Serve soup in large bowls with condiments on the side so that each person can season to his or her liking. Condiments can include: Asian or shirataki noodles, hot chili oil, extra lime wedges, additional sesame oil, chopped peanuts or cashews, cilantro, extra bean sprouts, fish sauce, rice vinegar, coconut aminos or soy sauce.

Condiments to add to the hot pot

  • Asian or shirataki noodles, hot chili oil, extra lime wedges, additional sesame oil, chopped peanuts or cashews, cilantro, extra bean sprouts, fish sauce, rice vinegar, coconut aminos or soy sauce.

Nutrition

Serving: 1person | Calories: 102kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 1185mg | Potassium: 591mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3723IU | Vitamin C: 42mg | Calcium: 53mg | Iron: 2mg