Soy-Free Traditional Thai Mookata

Experience the rich, flavor-packed tradition of Thai communal dining with this Soy-Free Traditional Thai Mookata recipe. Perfect for those avoiding soy, this recipe swaps traditional soy sauce with coconut aminos for a naturally sweet and savory marinade. Thinly sliced pork belly, tender chicken thighs, and succulent shrimp are paired with fresh vegetables like kale, oyster mushrooms, and carrots, all cooked on a sizzling grill pan alongside a simmering pot of aromatic chicken bone broth. Served with rice vermicelli noodles, zesty lime wedges, and a sprinkle of fresh cilantro, this interactive, family-style meal is both fun and satisfying. Ready in under an hour, it’s a versatile, gluten-free dish offering a unique fusion of grilled and hotpot cooking that’s as delicious as it is memorable. Perfect for gatherings, this Mookata recipe celebrates the vibrant essence of Thai cuisine!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Pork belly, thinly sliced
• 500 g Chicken thighs, thinly sliced
• 300 g Shrimp, peeled and deveined
• 200 g Oyster mushrooms, torn into bite-sized pieces
• 200 g Kale or Chinese broccoli, chopped
• 150 g Carrots, thinly sliced
• 200 g Rice vermicelli noodles, soaked in water
• 2 L Chicken bone broth
• 100 ml Coconut aminos (soy-free soy sauce alternative)
• 2 tbsp Honey
• 4 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tsp White pepper powder
• 2 tbsp Sesame oil
• 2 tbsp Fresh cilantro, chopped (for garnish)
• 2 units Lime wedges (for serving)
• 1 L Water
• 1 tsp Salt

Directions

Step 1

Prepare the marinade by combining coconut aminos, honey, minced garlic, grated ginger, white pepper powder, and sesame oil in a bowl.

Step 2

Place the pork belly, chicken thighs, and shrimp in separate bowls and divide the marinade evenly among them. Mix well to coat and marinate for 20 minutes.

Step 3

Prepare the vegetables by washing, chopping, and arranging them on a platter for easy access during cooking.

Step 4

Soak the rice vermicelli noodles in water for 10-15 minutes until soft, then drain and set aside.

Step 5

Prepare the broth by bringing chicken bone broth and water to a gentle simmer in a large pot. Season with salt and keep warm over low heat.

Step 6

Set up the Mookata grill pan or a combination of a grill pan and a small hotpot. Heat the grill pan over medium-high heat.

Step 7

Grease the grill pan lightly with sesame oil and start grilling the marinated pork belly, chicken, and shrimp, flipping until fully cooked.

Step 8

Simultaneously, pour the hot broth into the hotpot section (or a separate pot) and cook the vegetables, carrots, mushrooms, and noodles to desired doneness.

Step 9

Encourage diners to combine grilled meats, broth-cooked vegetables, and noodles on their plates. Garnish with fresh cilantro and serve with lime wedges on the side.

Step 10

Serve immediately and enjoy the communal dining experience of Mookata!

Nutrition Facts

Serving size	(3275.6g)

Amount per serving	% Daily Value*
Calories	4884.1

Total Fat 362.4g	0%
Saturated Fat 119.2g	0%
Polyunsaturated Fat 11.7g
Cholesterol 1416.0mg	0%
Sodium 5766.4mg	0%
Total Carbohydrate 157.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 65.9g
Protein 251.4g	0%

Vitamin D 35IU	0%
Calcium 825.9mg	0%
Iron 15.1mg	0%
Potassium 5039.2mg	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: 66.6%

Protein: 20.5%

Carbs: 12.9%