Paleo Traditional Chinese Hotpot
Indulge in a comforting and wholesome dining experience with this Paleo Traditional Chinese Hotpot. Featuring a rich and flavorful beef bone broth base infused with garlic, ginger, and umami-rich coconut aminos, this recipe is a health-conscious take on a beloved classic. Packed with vibrant vegetables like baby bok choy, zucchini noodles, and daikon radish, along with premium proteins such as grass-fed beef, wild-caught fish, and shrimp, this dish is both nourishing and customizable. Perfect for family dinners or entertaining guests, the hotpot is served bubbling at the table, allowing everyone to cook their proteins to perfection in the savory broth. Gluten-free, paleo-friendly, and bursting with fresh flavors, this recipe transforms traditional Chinese hotpot into a guilt-free feast that’s as interactive as it is satisfying.
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Recipe Information
Ingredients
- 8 cups Beef bone broth (unsalted)
- 1 cup Coconut aminos
- 4 cloves Garlic cloves, minced
- 3 inches Ginger, sliced
- 4 stalks Green onions, chopped
- 2 cups Button mushrooms, sliced
- 4 heads Baby bok choy, halved
- 2 medium Carrots, sliced into thin rounds
- 1 small Daikon radish, peeled and sliced
- 3 cups Zucchini noodles (zoodles)
- 1 pound Thinly sliced grass-fed beef
- 1 pound Peeled and deveined shrimp
- 1 pound Wild-caught white fish fillet, sliced
- 1 teaspoon Sea salt
- 1 teaspoon Crushed red pepper flakes
Instructions
In a large stockpot or hotpot base, add the beef bone broth and bring it to a simmer over medium heat.
Stir in the coconut aminos, minced garlic, sliced ginger, and sea salt. Simmer for 10 minutes to let the flavors meld together.
Add the sliced daikon radish, carrots, and mushrooms to the broth. Cook for 10 minutes until they begin to soften.
Lower the heat and add the baby bok choy and zucchini noodles. Simmer for an additional 5 minutes.
Arrange the thinly sliced beef, shrimp, and white fish on a large platter for serving. These proteins will be cooked quickly in the simmering broth at the table.
Transfer the prepared broth and cooked vegetables to a tabletop hotpot or portable burner to keep it simmering during the meal.
Each diner can use long chopsticks or a slotted spoon to add raw protein slices into the hotpot and cook them to their liking (beef slices will take about 30 seconds, shrimp about 2 minutes, and fish slices about 1 minute).
Serve with additional chopped green onions and a sprinkle of crushed red pepper flakes for garnish and heat, if desired.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1430 mg | 477% | |
| Sodium | 8428 mg | 366% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 70.1 g | ||
| Protein | 368.7 g | 737% | |
| Vitamin D | 23.4 mcg | 117% | |
| Calcium | 975 mg | 75% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 8904 mg | 189% | |
*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.
