Recipes

Royal Thaï Fondue

Share

Ingredients

Broth & Sauces

1 box (1.1 L) Sesame-Gingert fondue broth
1 piece lemongrass or zest of 1/2 lemon (optional)
125 mL (1/2 cup) coconut milk (optional)
3 jars or more Canton Fondue Sauces: Thaï, Oriental, Chinese, Teriyaki or other

Garnishes

Choose 3 protein or more from the following:

250 g (1/2 lb) chicken breast, cut into cubes or strips
250 g (1/2 lb) peeled raw shrimp
250 g (1/2 lb) fresh or thawed scallops
250 g (1/2 lb) cubed firm tofu
250 g (1/2 lb) cubed tilapia

Vegetables

Choose 3 vegetables or more from the following:

500 mL (2 cups) red bell peppers cut into cubes
1 pkg baby bok choy, whole or sliced in 2
500 mL (2 cups) your choice of mushrooms (shiitakes with stems removed, white button mushrooms, etc.)
500 mL (2 cups) carrots in thin rounds
500 mL (2 cups) Chinese or regular broccoli in flowerets
500 mL (2 cups) canned baby corn, well drained

Preparation

In a pot, bring Sesame-Gingert broth to a boil. (If desired, add a little lemongrass and coconut milk, then simmer over low heat to blend the flavours, 5 minutes or so.)
Meanwhile, arrange meats and vegetables on serving platters. If serving fowl, use a separate dish. Place vegetables on a large serving plate.
Transfer hot broth to fondue pot and place on a fondue burner set in the middle of the table. All that’s left to do is skewer one’s choice of garnish, dip in the hot broth and enjoy with our delicious sauces.

Anything-goes Thaï Soup

Traditional asian shrimp soup in a bowl

Transform any fondue leftovers into a hearty soup ideal for the next day’s lunch or even a quick weeknight supper.

1 pkg rice vermicelli
Royal Thai Fondue leftovers (broth, meat and vegetables)

Place vermicelli in a large pot and cover with boiling water. Let soak 3 minutes, drain then return to pot.
Add in broth, meat and vegetables. Reheat and enjoy.

Sesame-Ginger

Suggested as an accompaniment

Follow us on Facebook

© 2024 Industries Lassonde inc.