Thai Fondue

Ingredients

FOR THE BROTH

• 3 litres of chicken bouillon
• 1 litre of whole coconut milk in carton
• 1/3 cup of Thai red curry paste (or more, to taste)
• 4 tablespoons of fish sauce
• 1 package of Tamarind soup base *see the Tips section to substitute

FOR THE HONEY AND SRIRACHA MAYONNAISE

• ½ cup of store-bought real mayonnaise
• ¼ cup of Sriracha sauce
• ¼ cup of honey

INGREDIENTS

• Peeled fresh or pre-cooked shrimp, Asian frozen fish balls, store-bought or blanched pre-cooked egg noodles, purple yam potatoes, bok choi, sweet peas or edamame, canned peeled quail eggs, bean sprouts, fresh cilantro , fresh mint and lime for serving.

Preparation

• Combine all the broth ingredients in a large pot, bring to a boil and reduce heat by a third while simmering.
• Combine mayonnaise ingredients in a bowl and set aside.
• Arrange ingredients on serving plates.
• Strain the broth and pour the required amount into the Fondussimo. Enjoy.

A few tips

• All of the ingredients for this ultra-exotic fondue are easy to find in an Asian grocery store, but if you don’t have them, the only ingredient you really need is red curry paste. If necessary, replace the package of tamarind soup with ½ cup of lime juice, and serve the fondue with the seafood and vegetables you want!
• The purple “ube” yam tastes very similarly to regular orange sweet potato. You can exchange one for the other!
• Canned quail eggs can be replaced with hard boiled chicken eggs, peeled and sliced in half.