Paleo Traditional Chinese Hotpot

Dive into the comforting warmth of this *Paleo Traditional Chinese Hotpot*, a wholesome and customizable dining experience perfect for gatherings. This vibrant recipe features a rich, unsalted beef bone broth infused with coconut aminos, garlic, and ginger, creating a savory base brimming with umami. Packed with nutrient-dense vegetables like baby bok choy, daikon radish, and zucchini noodles, it keeps things paleo-friendly and gluten-free. Succulent grass-fed beef, wild-caught white fish, and shrimp are cooked individually at the table, making every bite fresh and flavorful. A sprinkle of crushed red pepper flakes adds a gentle kick, while its interactive nature makes it a delightful communal meal. Whether you’re hosting a dinner party or craving a nourishing feast, this paleo hotpot recipe brings tradition and health together in one pot!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 cups Beef bone broth (unsalted)
• 1 cup Coconut aminos
• 4 cloves Garlic cloves, minced
• 3 inches Ginger, sliced
• 4 stalks Green onions, chopped
• 2 cups Button mushrooms, sliced
• 4 heads Baby bok choy, halved
• 2 medium Carrots, sliced into thin rounds
• 1 small Daikon radish, peeled and sliced
• 3 cups Zucchini noodles (zoodles)
• 1 pound Thinly sliced grass-fed beef
• 1 pound Peeled and deveined shrimp
• 1 pound Wild-caught white fish fillet, sliced
• 1 teaspoon Sea salt
• 1 teaspoon Crushed red pepper flakes

Directions

Step 1

In a large stockpot or hotpot base, add the beef bone broth and bring it to a simmer over medium heat.

Step 2

Stir in the coconut aminos, minced garlic, sliced ginger, and sea salt. Simmer for 10 minutes to let the flavors meld together.

Step 3

Add the sliced daikon radish, carrots, and mushrooms to the broth. Cook for 10 minutes until they begin to soften.

Step 4

Lower the heat and add the baby bok choy and zucchini noodles. Simmer for an additional 5 minutes.

Step 5

Arrange the thinly sliced beef, shrimp, and white fish on a large platter for serving. These proteins will be cooked quickly in the simmering broth at the table.

Step 6

Transfer the prepared broth and cooked vegetables to a tabletop hotpot or portable burner to keep it simmering during the meal.

Step 7

Each diner can use long chopsticks or a slotted spoon to add raw protein slices into the hotpot and cook them to their liking (beef slices will take about 30 seconds, shrimp about 2 minutes, and fish slices about 1 minute).

Step 8

Serve with additional chopped green onions and a sprinkle of crushed red pepper flakes for garnish and heat, if desired.

Nutrition Facts

Serving size	(4705.9g)

Amount per serving	% Daily Value*
Calories	2725.1

Total Fat 103.6g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat g
Cholesterol 1430.1mg	0%
Sodium 8428.5mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 16.4g	0%
Total Sugars 70.1g
Protein 368.7g	0%

Vitamin D 935.2IU	0%
Calcium 974.6mg	0%
Iron 24.5mg	0%
Potassium 8904.5mg	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: 33.4%

Protein: 52.8%

Carbs: 13.7%