Low Sodium Traditional Thai Mookata
Experience the vibrant flavors of Thai cuisine with this Low Sodium Traditional Thai Mookata recipe – a healthier take on the beloved communal dining experience. Perfect for gatherings, this dish combines grilling and hot pot cooking, letting everyone savor tender pork, chicken, shrimp, and tofu alongside nutrient-rich vegetables like baby bok choy and enoki mushrooms. The aromatic broth, prepared with low-sodium chicken stock, coconut milk, lemongrass, ginger, and kaffir lime leaves, offers delightfully balanced flavors without excessive salt. Infused with sesame oil, lime juice, and a touch of brown sugar, it's a guilt-free indulgence that's both flavorful and nourishing. Gather your family or friends around the Mookata grill and enjoy customizing your meal, topped with fresh cilantro for a fragrant finish. Keywords: Low Sodium Thai Mookata, Thai BBQ hot pot, healthy Thai recipes, low-sodium dinner ideas.
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Recipe Information
Ingredients
- 300 g Pork tenderloin, thinly sliced
- 300 g Chicken breast, thinly sliced
- 200 g Shrimp, peeled and deveined
- 300 g Firm tofu, cut into cubes
- 200 g Baby bok choy
- 100 g Enoki mushrooms
- 1 medium Carrot, thinly sliced
- 100 g Glass noodles, soaked and drained
- 4 cups Low-sodium chicken broth
- 1 cup Coconut milk (unsweetened)
- 2 cloves Garlic, minced
- 1 stalk Lemongrass, finely chopped
- 1 thumb-sized piece Ginger, sliced
- 4 leaves Kaffir lime leaves
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Fish sauce (low sodium)
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 1 tablespoon Sesame oil
- 1 teaspoon Thai chili paste (optional, adjust for spice level)
- 2 tablespoons Fresh cilantro, chopped
Instructions
Prepare the protein and vegetables by thinly slicing the pork and chicken, peeling and deveining the shrimp, cutting tofu, and washing and chopping the vegetables to bite-sized pieces. Set aside on separate platters for easy assembly during cooking.
In a pot, combine the low-sodium chicken broth, coconut milk, minced garlic, chopped lemongrass, sliced ginger, and kaffir lime leaves. Bring to a gentle simmer over medium heat for 10-15 minutes to infuse flavors.
Add low sodium soy sauce, fish sauce, lime juice, brown sugar, sesame oil, and Thai chili paste (if using) to the broth. Taste and adjust the flavor as needed, ensuring it maintains a low sodium profile.
Set up the Mookata grill or hot pot equipment in the center of your dining table. Pour some of the infused broth into the hot pot section. Preheat the grill section lightly by brushing it with a bit of sesame oil.
Invite your guests or family members to cook their own selections. Place proteins such as the pork, chicken, shrimp, or tofu on the grill while simmering vegetables, glass noodles, and other ingredients in the broth.
Encourage everyone to pair their cooked items with the broth for full flavor. Sprinkle fresh cilantro on top for a fragrant finish.
Serve with lime wedges and an optional side of homemade low sodium Thai dipping sauce.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.9 g | ||
| Protein | 291.8 g | 584% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2506 mg | 193% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4866 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
