Soy-Free Traditional Thai Mookata
Dive into the irresistible world of 'Soy-Free Traditional Thai Mookata,' a delightful twist on the cherished Thai communal dining experience! This recipe showcases a flavorful array of marinated pork belly, chicken thighs, and shrimp, paired with fresh vegetables like oyster mushrooms, kale, and carrots, all cooked over a unique Mookata grill pan alongside a warming chicken bone broth hotpot. Using coconut aminos instead of soy sauce, this soy-free adaptation retains the authentic umami depth while catering to dietary preferences. The combination of vibrant, freshly marinated proteins, tender rice vermicelli noodles, and aromatic cilantro garnish brings an explosion of flavors to your plate. Perfect for a cozy gathering, this interactive dining style lets everyone customize their meal with grilled goodies, broth-cooked ingredients, and a squeeze of lime for a zesty finish. Ready in under an hour, it's the ultimate way to savor bold Thai flavors in an inclusive, soy-free format!
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Recipe Information
Ingredients
- 500 g Pork belly, thinly sliced
- 500 g Chicken thighs, thinly sliced
- 300 g Shrimp, peeled and deveined
- 200 g Oyster mushrooms, torn into bite-sized pieces
- 200 g Kale or Chinese broccoli, chopped
- 150 g Carrots, thinly sliced
- 200 g Rice vermicelli noodles, soaked in water
- 2 L Chicken bone broth
- 100 ml Coconut aminos (soy-free soy sauce alternative)
- 2 tbsp Honey
- 4 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp White pepper powder
- 2 tbsp Sesame oil
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 2 units Lime wedges (for serving)
- 1 L Water
- 1 tsp Salt
Instructions
Prepare the marinade by combining coconut aminos, honey, minced garlic, grated ginger, white pepper powder, and sesame oil in a bowl.
Place the pork belly, chicken thighs, and shrimp in separate bowls and divide the marinade evenly among them. Mix well to coat and marinate for 20 minutes.
Prepare the vegetables by washing, chopping, and arranging them on a platter for easy access during cooking.
Soak the rice vermicelli noodles in water for 10-15 minutes until soft, then drain and set aside.
Prepare the broth by bringing chicken bone broth and water to a gentle simmer in a large pot. Season with salt and keep warm over low heat.
Set up the Mookata grill pan or a combination of a grill pan and a small hotpot. Heat the grill pan over medium-high heat.
Grease the grill pan lightly with sesame oil and start grilling the marinated pork belly, chicken, and shrimp, flipping until fully cooked.
Simultaneously, pour the hot broth into the hotpot section (or a separate pot) and cook the vegetables, carrots, mushrooms, and noodles to desired doneness.
Encourage diners to combine grilled meats, broth-cooked vegetables, and noodles on their plates. Garnish with fresh cilantro and serve with lime wedges on the side.
Serve immediately and enjoy the communal dining experience of Mookata!
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.4 g | 465% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1416 mg | 472% | |
| Sodium | 5766 mg | 251% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 65.9 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 826 mg | 64% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5039 mg | 107% | |
*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.
