Summary

Ingredients

• 1 ½ liters chicken broth
• 1 small can coconut milk
• 3 sticks lemongrass, cut into small pieces
• 1 tablespoon coriander greens, freshly chopped or from the glass
• 2 small chilli pepper (s), (Thai chilli)
• 1 tablespoon ginger, finely diced
• 1 tablespoon garlic, finely diced
• Spice mixture, (Asia-Thai), to taste
• 1 lime (s), juice it
• 1 tablespoon vegetable oil, who also likes chili oil
• 1 slice (s) pork loin (s), cut into bite-sized pieces
• 25 king prawns
• 2 turkey schnitzel
• 2 port. Salmon fillet (s), cut into bite-sized pieces
• 1 broccoli, cut into florets
• 1 box mushrooms, brown, quartered
• 1 packet Chinese egg noodles (Mie noodles)
• 1 packet sugar snap peas
• 1 bottle soy sauce
• 1 bottle chili sauce
• 1 bottle sweet and sour sauce
• 1 bottle sauce, (peanut sauce)

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Instructions

1. Heat 1 tablespoon vegetable oil (or chili oil) in a saucepan over medium-high heat. Add 1 tablespoon finely diced ginger, 1 tablespoon finely diced garlic, 2 Thai chilli peppers (sliced), and 3 sticks lemongrass (cut into small pieces). Cook for 2 minutes until fragrant.
2. Pour in 1.5 liters chicken broth. Add 1 small can coconut milk. Bring to a boil.
3. Add 1 tablespoon freshly chopped coriander. Season with Asia-Thai spice mixture and juice from 1 lime to taste. The broth can be prepared up to 1 day ahead and refrigerated.
4. Blanch broccoli florets in boiling water for 3 minutes, then drain. Blanch sugar snap peas for 2 minutes, then drain. Cook Chinese egg noodles (Mie noodles) in water according to package directions, then drain.
5. Cut pork loin into bite-sized pieces. Cut turkey schnitzel and salmon fillets into bite-sized pieces. Quarter the brown mushrooms. Refrigerate all raw proteins until serving time.
6. Pour the prepared broth into a fondue pot and keep simmering over a rechaud (tabletop heater). Arrange soy sauce, chili sauce, sweet and sour sauce, and peanut sauce in separate small bowls. Arrange all proteins, vegetables, noodles, and mushrooms on a platter around the fondue pot.
7. Using fondue forks, spear pieces of food or pack them into wire baskets. Dip into the simmering broth: noodles and vegetables for 1-2 minutes, fish for 1-2 minutes, prawns for 2-3 minutes, pork for 2-3 minutes until it reaches 63°C (145°F), and poultry for 3-4 minutes until it reaches 74°C (165°F).
8. Remove cooked food and dip in your choice of sauce before eating.