Hot Pot (Beef Stock with Tom Yum Paste) | Asian Inspirations

Ingredients

• 1 pack of enoki mushrooms (washed and cut the roots)
• 2 white medium mushrooms (washed and sliced)
• 1 medium carrots (washed, peeled and sliced)
• 4 bunches of bok choy (washed and trimmed)
• 4 bunches of choy sum (washed, trimmed and cut into 3)
• 7 heads of napa cabbages (washed, trimmed cut into 4)
• 1 pack of snow peas (washed and trimmed)
• 3 small Thai chillies (washed and cut into 3)
• 10 fried fish ball (cut into 2)
• 1 pack of regular tofu (cut into small square size)
• 10 fried cheese tofu (cut into 2)
• 6 crab sticks (cut into 2)
• 5 to 6 cooked shrimps or fresh shrimps
• 1 pack of beef (thinly sliced)
• 1 lemon (cut into 2)
• 4-5 cups of beef stock
• 3 tbsp Valcom Authentic Thai Tom Yum Paste
• 1 tsp Lee Kum Kee Premium Soy Sauce
• 1 tsp Squid Brand Fish Sauce
• Lee Kum Kee Chilli Garlic Sauce