Easy Thai Curry Hot Pot

Bahan-bahan (8 porsi)

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 inch fresh ginger, cut into thick slices
• 8 cups Kitchen Basics Vegetable Stock
• 3 (15-ounce) cans coconut milk
• 4 -6 tablespoons Thai Kitchen Red Curry Paste, to taste
• Protein crispy tofu, raw shrimp, thinly-sliced* beef, chicken, and/or pork
• Noodles / Rice cooked rice noodles (any width), brown or white rice, quinoa, or any other favorite grains
• or, you also could sub in chickpeas in place of noodles
• Veggies sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions (red, white or yellow), peas, squash, sweet potatoes
• Greens baby bok choy, cabbage, collards, kale, and/or spinach
• Toppings fresh herbs (i.e. chopped Thai basil, chives, and/or cilantro)
• fresh chiles (i.e. Thai bird chiles, serrano peppers, or dried crushed red peppers)
• lime wedges
• thinly-sliced green onions
• toasted coconut flakes