Low Sodium Traditional Thai Mookata

Experience the vibrant flavors of Thai cuisine with this Low Sodium Traditional Thai Mookata recipe—an innovative, health-conscious twist on a beloved Thai communal dining experience. Featuring delicately sliced pork, chicken, and shrimp, as well as tofu and an array of fresh vegetables like baby bok choy and enoki mushrooms, this recipe emphasizes clean, wholesome ingredients. Infused with aromatic additions like lemongrass, kaffir lime leaves, and ginger, the low-sodium broth is both rich and refreshing, complemented by a splash of coconut milk. Perfectly suited for a Mookata grill or hot pot setup, this dish invites everyone to interactively cook their selections, creating a fun and personalized meal. Finished with a sprinkle of fresh cilantro and an optional Thai chili paste for spice enthusiasts, this recipe is a flavorful and heart-healthy way to enjoy Thai comfort food at home.

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 300 g Pork tenderloin, thinly sliced
• 300 g Chicken breast, thinly sliced
• 200 g Shrimp, peeled and deveined
• 300 g Firm tofu, cut into cubes
• 200 g Baby bok choy
• 100 g Enoki mushrooms
• 1 medium Carrot, thinly sliced
• 100 g Glass noodles, soaked and drained
• 4 cups Low-sodium chicken broth
• 1 cup Coconut milk (unsweetened)
• 2 cloves Garlic, minced
• 1 stalk Lemongrass, finely chopped
• 1 thumb-sized piece Ginger, sliced
• 4 leaves Kaffir lime leaves
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Fish sauce (low sodium)
• 2 tablespoons Lime juice
• 1 teaspoon Brown sugar
• 1 tablespoon Sesame oil
• 1 teaspoon Thai chili paste (optional, adjust for spice level)
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Prepare the protein and vegetables by thinly slicing the pork and chicken, peeling and deveining the shrimp, cutting tofu, and washing and chopping the vegetables to bite-sized pieces. Set aside on separate platters for easy assembly during cooking.

Step 2

In a pot, combine the low-sodium chicken broth, coconut milk, minced garlic, chopped lemongrass, sliced ginger, and kaffir lime leaves. Bring to a gentle simmer over medium heat for 10-15 minutes to infuse flavors.

Step 3

Add low sodium soy sauce, fish sauce, lime juice, brown sugar, sesame oil, and Thai chili paste (if using) to the broth. Taste and adjust the flavor as needed, ensuring it maintains a low sodium profile.

Step 4

Set up the Mookata grill or hot pot equipment in the center of your dining table. Pour some of the infused broth into the hot pot section. Preheat the grill section lightly by brushing it with a bit of sesame oil.

Step 5

Invite your guests or family members to cook their own selections. Place proteins such as the pork, chicken, shrimp, or tofu on the grill while simmering vegetables, glass noodles, and other ingredients in the broth.

Step 6

Encourage everyone to pair their cooked items with the broth for full flavor. Sprinkle fresh cilantro on top for a fragrant finish.

Step 7

Serve with lime wedges and an optional side of homemade low sodium Thai dipping sauce.

Nutrition Facts

Serving size	(2921.6g)

Amount per serving	% Daily Value*
Calories	2633.2

Total Fat 124.0g	0%
Saturated Fat 63.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 864.4mg	0%
Sodium 3138.6mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 20.3g	0%
Total Sugars 23.9g
Protein 291.8g	0%

Vitamin D 63.7IU	0%
Calcium 2505.7mg	0%
Iron 27.1mg	0%
Potassium 4866.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 43.0%

Carbs: 15.9%