Vegetarian Traditional Thai Mookata
Experience the vibrant flavors of Thailand with this Vegetarian Traditional Thai Mookata, a plant-based spin on the beloved communal dining experience. This recipe combines a flavorful coconut milk and vegetable broth infused with aromatic lemongrass, galangal, and garlic, creating the perfect base for a delicious hot pot. Featuring firm tofu, seitan, and a medley of fresh vegetables like Chinese cabbage, bok choy, and oyster mushrooms, this interactive meal invites everyone to cook and share at the table. Grill your proteins on the Mookata’s raised grill while simmering noodles and vegetables in the broth below. Serve with sweet chili sauce or creamy peanut sauce for dipping and garnish with fragrant Thai basil for an authentic touch. Perfect for gatherings, this dish delivers both rich, Thai-inspired flavors and unforgettable dining moments.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 ml coconut milk
- 500 ml vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons palm sugar
- 3 pieces garlic cloves, minced
- 1 stalk lemongrass, finely chopped
- 5 slices galangal (or ginger), sliced
- 300 grams tofu, firm, cut into cubes
- 200 grams seitan or plant-based meat substitute, sliced
- 200 grams Chinese cabbage, chopped
- 2 pieces bok choy, halved
- 150 grams oyster mushrooms, torn into pieces
- 1 piece carrot, sliced into rounds
- 150 grams baby corn, halved
- 200 grams rice vermicelli noodles
- 3 stalks spring onions, chopped
- 1 bunch Thai basil leaves
- 2 tablespoons sesame oil
- 100 ml sweet chili sauce (for dipping)
- 100 ml peanut sauce (optional, for dipping)
Instructions
In a medium saucepan, combine coconut milk, vegetable broth, soy sauce, lime juice, palm sugar, garlic, lemongrass, and galangal. Simmer for 10 minutes to infuse the flavors and create a flavorful broth for the hot pot.
While the broth is simmering, prepare the tofu, seitan, and vegetables. Cut the tofu into cubes, slice the seitan, and chop all vegetables into bite-sized pieces.
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
If using a Mookata grill pan, heat the grill section and brush with a little sesame oil to prevent sticking. Pour the prepared broth into the hot pot section of the pan.
Arrange the tofu, seitan, vegetables, and noodles around the Mookata for easy access. Guests can grill the tofu and seitan on the raised section while cooking vegetables and noodles in the broth below.
Once cooked, serve the grilled items and hot pot contents with sweet chili sauce and optional peanut sauce for dipping. Garnish with chopped spring onions and Thai basil leaves.
Enjoy this flavorful and interactive Thai-inspired vegetarian meal with friends or family!
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5573 mg | 242% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 107.5 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2955 mg | 227% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6595 mg | 140% | |
*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.
