AIP Hot Pot

mushrooms, bok choy and meat in bone broth

5 from 1 vote

This AIP Hot Pot is a simple and quick meal that can serve a crowd. It’s also a fun way to enjoy a meal because you get to cook your food right at the table. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.

Prep Time20

Total Time20

Course: Main Dish

Cuisine: Chinese

Servings:

Calories: 27kcal

Author: Beth Chen

Ingredients

8 cups Chicken Broth
1 Cinnamon Stick
2 slices of Fresh Ginger
Blackstrap Molasses to taste
Fish Sauce to taste
Beef very thinly sliced
Bok Choy ends trimmed
Shitake Mushrooms stems removed and thinly sliced
Enoki Mushroom ends trimmed
Daikon Radish peeled and thinly sliced
1 bunch Sweet Potato Glass Noodles

Additional Add-ins (not shown):

Shrimp
Pork very thinly sliced
Lamp very thinly sliced
Napa Cabbage
Carrots peeled and thinly sliced
Spinach
Green Onions
Cilantro

Instructions

Add the chicken broth, cinnamon stick, and ginger to a shallow stockpot.
Next add the fish sauce and molasses to taste. Add them each about a tablespoon at a time. It’s potent stuff and it can be very easy to over season the broth.
Bring the broth to a boil.
While the broth is boiling, set up your burner on the kitchen table. You may need an extension cord for the burner to sit comfortably in the middle of the table.
Place all of your meat and veggies on plates and set them on the table around the burner.
When the broth is boiling, bring it to the table and place it on the burner. Bring the broth back up to a slow boil.
Remove the cinnamon and ginger then start adding in your meat and veggies. Everyone at the table can reach in and grab whatever meat, veggies and broth they want to eat.

Notes

You’ll need electric hot plate and possibly an extension cord for this recipe.

Nutrition