Thai Seafood Hot Pot

Serves 4

INGREDIENTS

• 4 oz dried rice stick noodles
• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced
• 2 cloves garlic, smashed
• 1/2 cup chopped onion
• 2 1/2 cups chicken stock
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup light coconut milk
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• Zest of 2 limes (about 1 tbsp)
• 1-2 Thai red chiles, thinly sliced
• 1 tablespoon sugar
• 1 stalk lemongrass, minced
• 6 sprigs cilantro, plus more for garnish
• 2 sprigs basil, plus more for garnish
• 1/2 cup canned straw mushrooms
• 12 large shrimp, peeled and deveined
• 4 large sea scallops, cut in half
• 1 cup frozen calamari rings, thawed
• juice of 1 lime

PREPARATION

1. Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes.
2. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.