Thai Seafood Hot Pot

• 4 oz dried rice stick noodles
• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced
• 2 cloves garlic, smashed
• 1/2 cup chopped onion
• 2 1/2 cups chicken stock
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup light coconut milk
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• Zest of 2 limes (about 1 tbsp)
• 1-2 Thai red chiles, thinly sliced
• 1 tablespoon sugar
• 1 stalk of lemongrass, minced
• 6 sprigs cilantro, plus more for garnish
• 2 sprigs basil, plus more for garnish
• 1/2 cup canned straw mushrooms
• 12 large shrimp, peeled and deveined
• 4 large sea scallops, cut in half
• 1 cup frozen calamari rings, thawed
• Juice of 1 lime

1. Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

noodles, vegetable oil, shallots, garlic, onion, chicken stock, tomatoes, light coconut milk, rice vinegar, fish sauce, red chiles, sugar, cilantro, basil, mushrooms, shrimp, frozen calamari rings, lime

Taken from www.epicurious.com/recipes/member/views/thai-seafood-hot-pot-50066633 (may not work)