Jim Jum Tom Yum (Curieux Begin Edition)

A Thai Isaan–Style Hot Pot

• Serves: 4–6
• Prep time: 1½ hours
• Cook time: 20 minutes

Inspired by the flavors of Thailand’s Isaan region, this lively hot pot experience brings people together. “Jim” translates to dip and “Jum” to soak, reflecting the ritual of cooking delicate slices of meat and vegetables in aromatic tom yum broth before dipping them into vibrant, flavor-packed sauces. A true celebration of communal dining.

Ingredients

Tom Yum Broth

• 2 liters good-quality pork or chicken stock
• 2 stalks lemongrass, bruised and cut into chunks
• 4 kaffir lime leaves
• 3–4 tbsp tom yum paste
• 3 tbsp fish sauce
• ½ cup coconut cream
• 2 tbsp toasted rice powder (optional)

Meat (Choose One or Both)

• 500 g thinly sliced pork belly
• 500 g thinly sliced Angus beef chuck
• 3 tbsp soy sauce
• 2 tsp ground white pepper
• 2 eggs
• 2 tbsp vegetable oil

Vegetable Platter

• 1 head napa cabbage, cut into bite-sized pieces
• 1 bunch morning glory or bok choy
• 1 bunch dill
• 1 bunch Thai basil
• 2 cups fresh mushrooms (oyster, enoki, shiitake, or mixed)

Dipping Sauces

Sauce Base (Mild–Medium Heat)

• 5–10 red Thai chilies (to taste)
• 10 red sweet peppers or Fresno chilies
• 10 cloves garlic
• 1 cup lime juice
• ½ cup fish sauce
• ¼ cup brown sugar
• 1 cup coriander stems

Method: Blend all ingredients until smooth. Adjust seasoning to balance salty, sour, sweet, and heat. Divide into 3 portions.

Jim Jeaw Sauce

• 1 cup sauce base
• 1 tbsp toasted chili powder
• 1 tbsp toasted rice powder
• 1 tbsp tamarind juice
• 2 stalks green onions, thinly sliced

Method: Mix well and set aside.

Creamy Peanut Sauce

• 1 cup sauce base
• 3 tbsp finely ground toasted peanuts
• 1 tbsp peanut butter

Method: Mix until smooth and creamy.

Instructions

1. Marinate the meat In a bowl, combine soy sauce, white pepper, eggs, and vegetable oil. Divide the marinade in half and marinate each type of meat separately. Mix gently and refrigerate for at least 30 minutes.
2. Prepare the broth In a large pot, bring the stock to a gentle boil. Add the lemongrass and kaffir lime leaves. Simmer for 5–10 minutes to infuse. Stir in the tom yum paste, fish sauce, and coconut cream. Add toasted rice powder if using. Reduce to a gentle simmer and keep hot for serving.
3. Make-ahead tip: The broth can be made a day ahead (without adding the toasted rice powder) and reheated before serving. The flavour will deepen overnight.
4. Prepare the vegetables and sauces Cut and arrange the vegetables neatly on a large platter. Prepare the sauces and place them in small serving bowls.
5. Set the table Place the pot of hot broth on a portable burner at the center of the table.

How to Enjoy

Each diner:

1. Soaks meat or vegetables in the simmering broth until cooked.
2. Dips them into their choice of sauce.
3. Enjoys immediately.

Add more vegetables to the broth as the meal continues. The broth will become richer and more flavorful over time.