18 Spicy Hot Pot Recipes Delicious

In a large pot, combine 4 cups chicken broth and 2 cups water. Bring to a boil over high heat.

Add 1/4 cup Sichuan peppercorns, 3 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp minced garlic, and 1 tbsp minced ginger to the pot. Reduce heat to medium and simmer for 10 minutes to infuse the flavors.

Add thinly sliced beef, sliced mushrooms, chopped baby bok choy, and cubed tofu to the pot. Cook for 5 minutes, or until the beef is no longer pink and the vegetables are tender.

Serve immediately, allowing everyone to scoop their desired ingredients from the pot. The numbing heat of the Sichuan peppercorns paired with the rich broth creates an unforgettable dining experience that’s both warming and invigorating.

1 can (13.5 oz) coconut milk

2 cups chicken broth

1 tbsp red curry paste

1 tbsp fish sauce

1 tbsp brown sugar

1 lb chicken breast, thinly sliced

1 cup sliced mushrooms

1 bell pepper, sliced

1 cup baby corn

1 lime, juiced

Fresh cilantro for garnish

In a large pot, combine the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat, stirring until the curry paste is fully dissolved.

Add the sliced chicken breast to the pot and cook for 5 minutes, or until the chicken is no longer pink.

Stir in the mushrooms, bell pepper, and baby corn. Simmer for another 5 minutes, or until the vegetables are tender.

Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

4 cups chicken or vegetable broth

2 cups water

1 tbsp soy sauce

1 tbsp mirin

1 tsp sugar

1 lb thinly sliced beef (such as ribeye or sirloin)

4 cups napa cabbage, chopped

2 cups shiitake mushrooms, sliced

1 cup carrots, thinly sliced

1 bunch green onions, cut into 2-inch pieces

1 package (14 oz) firm tofu, cut into cubes

1 cup udon noodles, cooked

In a large pot, combine the broth, water, soy sauce, mirin, and sugar. Bring to a gentle boil over medium heat.

Add the napa cabbage, shiitake mushrooms, carrots, and green onions to the pot. Simmer for 5 minutes until the vegetables start to soften.

Gently add the tofu cubes and cooked udon noodles to the pot. Simmer for another 2 minutes.

Using chopsticks or a fork, dip the thinly sliced beef into the simmering broth, swishing it back and forth for about 30 seconds until just cooked. Repeat with the remaining beef.

Serve immediately, allowing everyone to dip their cooked ingredients into their favorite sauce.

4 cups chicken broth

1/2 cup gochujang (Korean chili paste)

2 tbsp soy sauce

1 tbsp sugar

1 tbsp minced garlic

1 lb sliced pork belly

1 cup sliced kimchi

1 cup sliced tofu

1 cup sliced scallions

1 cup instant ramen noodles

1 cup shredded cheese (optional)

In a large pot, combine chicken broth, water, gochujang, soy sauce, sugar, and minced garlic. Bring to a boil over medium-high heat, stirring until the gochujang is fully dissolved.

Add the sliced pork belly to the pot and cook for 5 minutes, or until the pork is no longer pink.

Stir in the kimchi, mushrooms, tofu, and scallions. Reduce the heat to medium and simmer for 10 minutes.

Add the instant ramen noodles to the pot and cook for another 2 minutes, or until the noodles are tender.

If using, sprinkle shredded cheese on top and cover the pot for 1 minute to allow the cheese to melt.

1 lb thinly sliced beef sirloin

8 cups beef broth

2 tbsp vegetable oil

1 onion, thinly sliced

3 garlic cloves, minced

1 tbsp ginger, grated

1 tsp chili flakes

1 star anise

4 cups mixed vegetables (bok choy, mushrooms, and carrots)

1 package rice noodles

Fresh cilantro and lime wedges for serving

Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.

Pour in the beef broth, soy sauce, fish sauce, sugar, chili flakes, and star anise. Bring to a boil, then reduce heat to simmer for 10 minutes.

Add the mixed vegetables and rice noodles to the pot. Cook for 5 minutes until the vegetables are tender and the noodles are soft.

Finally, add the thinly sliced beef sirloin. Cook for 2 minutes until the beef is just done.

Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over.

4 cups vegetable broth

1 tbsp sesame oil

1/2 tsp salt

1 lb mixed mushrooms (shiitake, oyster, and button), sliced

1 carrot, julienned

2 green onions, chopped

1 tbsp ginger, minced

2 garlic cloves, minced

1 cup tofu, cubed

1 cup baby bok choy, chopped

In a large pot, combine 4 cups vegetable broth, 2 cups water, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1/2 tsp salt. Bring to a boil over medium-high heat.

Add the sliced mushrooms, julienned carrot, chopped green onions, minced ginger, and minced garlic to the pot. Reduce heat to medium and simmer for 10 minutes.

Gently add the cubed tofu and chopped baby bok choy to the pot. Simmer for an additional 5 minutes, or until the bok choy is tender.

Serve hot, garnished with additional green onions if desired. The magic of this dish lies in the harmony of textures—from the tender mushrooms to the crisp bok choy—all swimming in a deeply flavorful broth.

2 cloves garlic, minced

2 tbsp Malaysian curry powder

1 can (14 oz) coconut milk

1 lb chicken thighs, cut into bite-sized pieces

1 carrot, sliced

1 potato, cubed

1 red bell pepper, sliced

Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 thinly sliced onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook until fragrant, about 2 minutes.

Stir in 2 tbsp Malaysian curry powder and cook for another minute to release the aromas.

Pour in 1 can coconut milk and 2 cups chicken broth, stirring to combine. Bring to a gentle simmer.

Add chicken thighs, 1 sliced carrot, and 1 cubed potato. Simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Stir in 1 sliced red bell pepper, 1 tbsp fish sauce, and 1 tbsp brown sugar. Cook for another 5 minutes.

Finish with the juice of 1 lime and garnish with fresh cilantro before serving.

1 tablespoon vegetable oil

1 tablespoon ginger, grated

2 tablespoons chili bean paste

1 tablespoon soy sauce

1 teaspoon sugar

1 block (14 oz) firm tofu, cubed

1 cup shiitake mushrooms, sliced

2 cups baby bok choy, chopped

2 green onions, sliced

1 teaspoon sesame oil

Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.

Stir in the chili bean paste and cook for another minute to release its flavors.

Pour in the vegetable broth, soy sauce, and sugar, bringing the mixture to a boil.

Add the tofu and shiitake mushrooms, reducing the heat to simmer for 10 minutes.

Throw in the baby bok choy and cook for an additional 2 minutes until just wilted.

Remove from heat and drizzle with sesame oil, then garnish with green onions.

1 lb mixed seafood (shrimp, scallops, and squid)

1 tsp sesame oil

1 cup napa cabbage, chopped

1/2 cup shiitake mushrooms, sliced

1/2 tsp white pepper

1 tbsp cilantro, chopped (for garnish)

In a large pot, heat the sesame oil over medium heat. Add the minced ginger and garlic, sautéing for 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer. Add the soy sauce and white pepper, stirring to combine.

Add the napa cabbage and shiitake mushrooms to the pot. Simmer for 5 minutes until the vegetables begin to soften.

Gently add the mixed seafood to the pot. Cook for 3-4 minutes until the shrimp turn pink and the scallops are opaque.

Remove from heat and garnish with sliced green onions and chopped cilantro before serving.

1 tbsp vegetable oil

2 tbsp laksa paste

8 oz rice noodles

1 cup shrimp, peeled and deveined

1 cup chicken breast, thinly sliced

1 cup bean sprouts

2 hard-boiled eggs, halved

Fresh cilantro and lime wedges for garnish

Stir in the laksa paste and cook for another minute, then pour in the chicken broth and coconut milk. Bring to a simmer.

Add the fish sauce and sugar, stirring to combine. Let the broth simmer for 10 minutes to meld the flavors.

Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.

Add the shrimp and chicken to the broth, cooking for 5 minutes until the shrimp are pink and the chicken is cooked through.

Divide the noodles among bowls, then ladle the hot broth over them. Top with bean sprouts, hard-boiled eggs, and garnish with cilantro and lime wedges.

1.5 lbs lamb shoulder, cut into 1-inch cubes

1 large onion, finely chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1 tsp chili powder

1 tsp salt

1 cup tomato sauce

1 cup potatoes, diced

1 cup carrots, sliced

Fresh cilantro, for garnish

Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.

Stir in the ground cumin, ground coriander, turmeric, chili powder, and salt, cooking for another minute until fragrant.

Add the lamb cubes to the pot, browning them on all sides, about 5 minutes.

Pour in the tomato sauce and water, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour.

Add the potatoes and carrots to the pot, continuing to simmer uncovered for another 30 minutes, or until the vegetables are tender and the lamb is cooked through.

Garnish with fresh cilantro before serving.

1 lb yak meat, thinly sliced

4 cups beef broth

1 tbsp chili oil

1/2 tsp black pepper

2 cups napa cabbage, chopped

1 cup mushrooms, sliced

Add the yak meat to the pot, browning it on all sides for about 5 minutes.

Pour in the beef broth, soy sauce, chili oil, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 20 minutes.

Add the napa cabbage, carrots, and mushrooms to the pot. Simmer for another 10 minutes until the vegetables are tender.

Garnish with green onions before serving.

4 medium potatoes, peeled and quartered

2 large carrots, sliced into 1/2-inch rounds

1 large onion, thinly sliced

3 tbsp vegetable oil

1 tsp cumin

1/2 tsp paprika

Heat the vegetable oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes.

Add the sliced onion to the pot and sauté until translucent, about 3 minutes.

Stir in the salt, black pepper, cumin, and paprika, coating the lamb and onions evenly.

Add the carrots and potatoes to the pot, pouring in the water to just cover the ingredients.

Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the lamb is tender and the potatoes are cooked through.

1 lb beef stew meat, cut into 1-inch pieces

2 tbsp olive oil

1 large onion, diced

2 carrots, peeled and sliced

2 beets, peeled and grated

2 potatoes, peeled and cubed

1/2 small cabbage, shredded

2 tbsp tomato paste

2 tbsp white vinegar

1 bay leaf

1/4 cup fresh dill, chopped

Sour cream, for serving

In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.

Add the diced onion and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Stir in the grated beets, 4 cups beef broth, and 2 cups water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

Add the cubed potatoes, shredded cabbage, 2 tbsp tomato paste, 2 tbsp white vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Continue to simmer until the potatoes are tender, about 20 minutes.

Remove the bay leaf and stir in the chopped dill. Serve hot with a dollop of sour cream.

2 lbs chicken thighs, bone-in and skin-on

3 tbsp olive oil

3 cloves garlic, minced

2 tbsp berbere spice

1 can (14.5 oz) diced tomatoes

2 carrots, sliced

2 potatoes, cubed

1/4 cup fresh cilantro, chopped

Heat olive oil in a large pot over medium heat. Add chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.

In the same pot, add onion, garlic, and ginger. Sauté until the onion is translucent, about 3 minutes.

Stir in berbere spice, salt, and black pepper, cooking for another minute until fragrant.

Pour in chicken broth and diced tomatoes, scraping the bottom of the pot to loosen any browned bits.

Return the chicken to the pot. Add carrots and potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

Remove the lid and continue to simmer for another 10 minutes to slightly thicken the sauce.

Stir in fresh cilantro before serving.

1 lb lamb shoulder, cut into 1-inch cubes

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper

1 can (15 oz) chickpeas, drained and rinsed

1/4 tsp black pepper

1/4 cup chopped fresh cilantro

Heat olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove lamb and set aside.

In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.

Stir in cumin, coriander, cinnamon, and cayenne pepper, cooking for 1 minute until fragrant.

Return lamb to the pot. Add chickpeas, diced tomatoes, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until lamb is tender.

Stir in chopped cilantro before serving.

1 lb black beans, soaked overnight

1 lb pork shoulder, cut into chunks

1/2 lb smoked sausage, sliced

1/2 lb bacon, chopped

4 cloves garlic, minced

2 bay leaves

1/4 tsp cumin

6 cups water

1 orange, sliced (for serving)

In a large pot, heat 2 tbsp olive oil over medium heat. Add 1/2 lb chopped bacon and cook until crispy, about 5 minutes.

Add 1 lb pork shoulder chunks, 1/2 lb sliced smoked sausage, and cook until browned, about 10 minutes.

Stir in 1 diced large onion and 4 minced garlic cloves, cooking until softened, about 5 minutes.

Drain the soaked black beans and add them to the pot along with 6 cups water, 2 bay leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cumin. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender and the meat is cooked through.

Serve hot with slices of orange on the side for a traditional touch that brightens the deep flavors of the stew.

1 lb ground beef

1 tablespoon olive oil

1 medium onion, diced

1 can (15 oz) black beans, drained and rinsed

1 cup beef broth

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes.

Add diced onion and minced garlic to the pot. Cook for another 3 minutes until the onion is translucent.

Stir in black beans, diced tomatoes, beef broth, chili powder, ground cumin, salt, and black pepper. Bring to a boil.

Reduce heat to low and simmer for 20 minutes, stirring occasionally.

Remove from heat and stir in chopped cilantro before serving.