Thai Seafood Hot Pot

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Self Magazine

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Ingredients

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 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

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