25+ Irresistible Summer Hot Pot Recipes You’ll Want to Eat All Season

When most people think of hot pot, they imagine cozy winter nights huddled around a steaming pot of broth.

But hot pot isn’t just a cold-weather tradition — it’s a dynamic, versatile dining experience that can be light, vibrant, and perfect for summer too!

From citrusy broths and tropical fruits to crisp vegetables and lean proteins, summer hot pots are all about keeping things fresh, flavorful, and fun.

In this collection of 25+ summer hot pot recipes, you’ll discover a world of warm-weather variations that blend the comfort of hot pot with the refreshing ingredients of the season.

Whether you’re cooking for two or throwing a casual backyard dinner party, these recipes are designed to keep you cool, satisfied, and inspired — without the heaviness of winter fare.

25+ Irresistible Summer Hot Pot Recipes You’ll Want to Eat All Season

Hot pot in the summer?

Absolutely. With the right ingredients and a lighter touch, this traditionally cold-weather meal transforms into a warm-weather delight.

Whether you’re craving something zesty like lemon-ginger salmon, tropical like mango-pork, or refreshing like a watermelon and feta twist — there’s a hot pot here for every palate and every sunny occasion.

Not only do these recipes encourage fresh, healthy eating, but they also turn dinner into an interactive experience where everyone can join in and enjoy.

So grab your favorite pot, gather your friends or family, and try something new this season.

Citrus Miso Seafood Hot Pot

This refreshing hot pot brings together light seafood, a delicate miso broth, and bright citrus notes, making it ideal for warm-weather gatherings.

The flavors are clean yet complex, and the dish is packed with protein and nutrients from the ocean.

Ingredients (Serves 4):
For the broth:

• 6 cups dashi stock
• 3 tbsp white miso paste
• 2 tbsp yuzu juice (or lemon juice if unavailable)
• 1 tbsp soy sauce
• 1 tsp mirin
• Zest of 1 lime

For the hot pot items:

• 200g raw shrimp, peeled and deveined
• 200g scallops
• 150g firm white fish (e.g., cod), cut into bite-sized pieces
• 1 cup baby bok choy, halved
• 1/2 cup thinly sliced napa cabbage
• 1/2 cup enoki mushrooms
• 1/2 block silken tofu, cubed
• 1/2 cup sliced daikon radish
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, combine dashi stock, miso paste, soy sauce, mirin, and lime zest. Heat gently, stirring to dissolve miso. Add yuzu juice last, just before boiling.
2. Prepare all ingredients and place them on a platter for easy access during cooking.
3. Bring the broth to a gentle simmer at the table (using a portable burner if desired).
4. Add ingredients gradually, starting with longer-cooking items like daikon and tofu. Follow with seafood, mushrooms, and greens.
5. Cook for 5–7 minutes, or until seafood is opaque and vegetables are tender.
6. Serve with a citrus ponzu dipping sauce and optional steamed rice.

Aromatic and tangy, this hot pot is light enough for summer yet deeply satisfying.

The miso and citrus blend creates a broth that pairs wonderfully with the natural sweetness of seafood. It’s a revitalizing twist on traditional hot pot that will impress guests without leaving them feeling overly full.

Thai Lemongrass Chicken Hot Pot

This Southeast Asian-inspired hot pot features a fragrant lemongrass broth that’s both soothing and energizing.

With tender chicken and a medley of fresh vegetables, this dish is vibrant, colorful, and ideal for warm evenings.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 3 stalks lemongrass, smashed and chopped
• 5 kaffir lime leaves
• 3 slices fresh galangal or ginger
• 1 Thai chili (optional), slit
• 2 tbsp fish sauce
• Juice of 1 lime

For the hot pot items:

• 300g thinly sliced chicken breast or thigh
• 1 cup baby corn, halved
• 1/2 cup snow peas
• 1 cup shredded cabbage
• 1/2 cup bean sprouts
• 1/2 cup cherry tomatoes, halved
• 100g rice noodles (pre-cooked)
• Thai basil and mint leaves, for garnish

Instructions:

1. In a pot, combine chicken stock with lemongrass, kaffir lime leaves, galangal, and chili. Simmer for 10–15 minutes. Strain if desired, then stir in fish sauce and lime juice.
2. Set up the hot pot base at the table and keep the broth at a gentle simmer.
3. Arrange all raw ingredients on a serving tray.
4. Add chicken slices and vegetables to the broth in small batches, cooking just until done.
5. Add rice noodles last, allowing them to warm through.
6. Serve with additional lime wedges and fresh herbs.

This hot pot is a burst of tropical flavor.

The lemongrass and lime offer cooling, cleansing notes, while the fresh herbs add a garden-fresh finish. It’s perfect for those craving a zesty, spicy-sour taste that invigorates without being heavy.

Garden Vegetable & Tofu Hot Pot with Ginger-Soy Broth

A vegetarian hot pot perfect for summer, this recipe highlights fresh garden vegetables in a savory, aromatic ginger-soy broth.

It’s a nourishing, comforting dish that doesn’t weigh you down, ideal for lighter appetites or plant-based diets.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 1/4 cup soy sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil

For the hot pot items:

• 1/2 block firm tofu, cubed
• 1 cup zucchini, sliced into half moons
• 1/2 cup carrots, julienned
• 1 cup spinach leaves
• 1/2 cup sliced shiitake mushrooms
• 1 cup broccoli florets
• 1/2 cup thin rice noodles (pre-cooked)
• Green onions and sesame seeds, for garnish

Instructions:

1. In a pot, heat vegetable stock with soy sauce, ginger, garlic, rice vinegar, and sesame oil. Simmer gently for 10 minutes.
2. Prepare all vegetables and tofu.
3. At the table, bring the broth to a simmer and add vegetables and tofu in stages, starting with broccoli and carrots.
4. Follow with mushrooms, zucchini, tofu, and noodles.
5. Finish with spinach and let wilt briefly.
6. Garnish with green onions and sesame seeds. Serve with chili oil or soy dipping sauce.

This hot pot celebrates the bounty of summer produce.

The ginger-soy broth offers warmth without being overpowering, and each bite highlights the freshness of the vegetables. It’s an excellent option for a healthy, communal summer meal that leaves you feeling energized.

Spicy Szechuan Beef Hot Pot

For those who enjoy a little heat, this Szechuan-inspired hot pot brings together spicy, savory flavors with tender beef slices and vibrant vegetables.

The boldness of the broth, enriched with Szechuan peppercorns, creates a stimulating yet comforting experience that’s perfect for hot days when you want something daring and satisfying.

Ingredients (Serves 4):
For the broth:

• 6 cups beef stock
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili paste (or chili bean paste)
• 1 tbsp Szechuan peppercorns
• 3 cloves garlic, minced
• 2 slices ginger
• 1 tbsp sugar

For the hot pot items:

• 300g thinly sliced beef (sirloin or ribeye)
• 1 cup bok choy, halved
• 1 cup mushrooms (shiitake, oyster, or button), sliced
• 1/2 cup bamboo shoots, julienned
• 1/2 cup snap peas
• 1/2 cup water chestnuts, sliced
• 1/2 cup tofu, cubed
• Fresh cilantro, for garnish

Instructions:

1. Combine beef stock, soy sauce, rice vinegar, chili paste, Szechuan peppercorns, garlic, ginger, and sugar in a pot. Bring to a boil, then simmer for 15–20 minutes to allow the flavors to meld.
2. Prepare all ingredients and arrange them on a large platter.
3. At the table, bring the broth to a simmer and gradually add the beef, vegetables, and tofu.
4. Cook for 5–7 minutes, or until the beef is tender and the vegetables are crisp-tender.
5. Garnish with fresh cilantro before serving.

This hot pot offers the perfect balance of spicy, numbing heat from the Szechuan peppercorns with the savory depth of the beef and broth.

The crunchy vegetables and tender beef create a well-rounded dish that is both comforting and exciting, making it ideal for summer nights when you want a meal that packs a punch.

Coconut Curry Vegetable Hot Pot

A creamy, fragrant coconut curry broth wraps around vibrant vegetables, creating a luscious yet light hot pot that is perfect for a warm evening.

The sweetness of the coconut and the earthiness of curry spices make this a comforting dish that feels indulgent without being heavy.

Ingredients (Serves 4):
For the broth:

• 1 can (400ml) coconut milk
• 4 cups vegetable stock
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp lime juice
• 1/2 tsp turmeric
• 1 tsp curry powder

For the hot pot items:

• 1/2 block firm tofu, cubed
• 1 cup baby corn, halved
• 1 cup sweet potato, sliced thinly
• 1/2 cup zucchini, sliced
• 1 cup spinach
• 1/2 cup mushrooms (shiitake or button), sliced
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup chopped fresh cilantro, for garnish
• 1 tbsp toasted coconut, for garnish

Instructions:

1. In a pot, combine coconut milk, vegetable stock, red curry paste, brown sugar, soy sauce, lime juice, turmeric, and curry powder. Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally.
2. Arrange all vegetables and tofu on a platter.
3. Bring the broth to a simmer at the table and add the vegetables and tofu in stages, starting with sweet potatoes, mushrooms, and bell peppers.
4. Finish with spinach and tofu. Cook for 5–7 minutes until everything is tender.
5. Garnish with fresh cilantro and toasted coconut before serving.

The coconut curry broth provides a rich and creamy base for this hot pot, while the vegetables and tofu soak up the vibrant flavors.

It’s a cozy yet refreshing dish that’s ideal for a relaxed summer evening with friends or family.

Lemon & Herb Chicken Hot Pot

This light and fragrant hot pot brings out the best in fresh herbs and tender chicken, offering a zesty, aromatic experience.

Perfect for those who enjoy simple yet flavorful meals, this hot pot highlights the refreshing qualities of lemon and fresh greens, making it a great option for hot summer days.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 1 lemon, sliced
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 cloves garlic, smashed
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

For the hot pot items:

• 300g boneless, skinless chicken breast, thinly sliced
• 1/2 cup baby carrots, halved
• 1 cup green beans, trimmed
• 1/2 cup snap peas
• 1 cup spinach leaves
• 1/2 cup thinly sliced fennel
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cooked quinoa or rice (optional)

Instructions:

1. In a pot, combine chicken stock, lemon slices, thyme, rosemary, garlic, honey, and olive oil. Bring to a boil, then reduce heat and simmer for 15 minutes. Adjust seasoning with salt and pepper.
2. Arrange all ingredients on a platter for easy access.
3. At the table, bring the broth to a simmer and add the chicken slices and vegetables. Cook for 5–7 minutes until the chicken is cooked through and the vegetables are tender.
4. If desired, serve with quinoa or rice to soak up the flavorful broth.

This hot pot is all about freshness, with a zesty broth that brings out the natural flavors of the chicken and vegetables.

The lemon and herbs create a light yet aromatic base, perfect for a warm summer meal that’s both healthy and satisfying.

Ginger Lemongrass Pork Hot Pot

Aromatic, savory, and a little spicy, this pork hot pot features the bold flavors of ginger and lemongrass in the broth.

The tender slices of pork, combined with crunchy vegetables and a light, herbal broth, create a balanced and satisfying meal, perfect for a summer evening.

Ingredients (Serves 4):
For the broth:

• 6 cups pork stock (or chicken stock)
• 2 stalks lemongrass, smashed and chopped
• 3 slices fresh ginger
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp lime juice

For the hot pot items:

• 300g thinly sliced pork (loin or shoulder)
• 1 cup baby bok choy, halved
• 1/2 cup mushrooms (shiitake, enoki, or oyster), sliced
• 1 cup bean sprouts
• 1/2 cup carrots, julienned
• 1/2 cup baby corn, halved
• Fresh mint, cilantro, and Thai basil for garnish

Instructions:

1. In a pot, combine pork stock, lemongrass, ginger, garlic, fish sauce, soy sauce, sugar, and lime juice. Bring to a boil, then reduce to a simmer for 10–15 minutes to allow the flavors to meld together.
2. Arrange the sliced pork and vegetables on a platter for easy access at the table.
3. Bring the broth to a simmer at the table, and gradually add the pork slices and vegetables.
4. Cook for 3–5 minutes, or until the pork is cooked through and the vegetables are tender.
5. Garnish with fresh herbs before serving.

The combination of lemongrass and ginger in the broth adds a refreshing yet spicy note, while the tender pork and crisp vegetables create a satisfying contrast.

This hot pot is light yet full of flavor, perfect for an evening of relaxing and enjoying good company.

Sweet and Sour Shrimp Hot Pot

This vibrant, tangy shrimp hot pot is a fun twist on traditional hot pots, bringing in bright sweet and sour flavors that are perfect for summer.

The tanginess of the broth combined with the sweetness of shrimp and vegetables creates a dish that’s refreshing yet bursting with flavor.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 1/4 cup rice vinegar
• 1/4 cup pineapple juice
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 small red chili, sliced (optional)

For the hot pot items:

• 300g shrimp, peeled and deveined
• 1 cup bell peppers, sliced
• 1/2 cup baby corn, halved
• 1/2 cup snap peas
• 1/2 cup pineapple chunks
• 1/2 cup zucchini, sliced
• 1/2 cup mushrooms (shiitake or button), sliced
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a pot, combine vegetable stock, rice vinegar, pineapple juice, sugar, soy sauce, ginger, garlic, and red chili. Bring to a boil, then reduce the heat and simmer for 10–15 minutes.
2. Arrange the shrimp, vegetables, and pineapple on a serving platter.
3. Bring the broth to a simmer at the table, adding the shrimp and vegetables gradually.
4. Cook for 3–5 minutes, or until the shrimp turn pink and the vegetables are tender.
5. Garnish with fresh cilantro and serve with lime wedges.

This hot pot’s sweet and sour broth creates a light yet bold flavor that pairs perfectly with the natural sweetness of shrimp and tropical pineapple.

It’s a delicious and refreshing meal that offers a touch of summer’s best flavors.

Roasted Tomato and Basil Hot Pot

A comforting and simple hot pot, this recipe focuses on the bright, summery flavors of roasted tomatoes and fresh basil.

It’s a great choice for those looking for a vegetarian option that still packs a punch, offering a rich, savory broth with the depth of roasted tomatoes.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 4 medium tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

For the hot pot items:

• 1 cup baby zucchini, halved
• 1 cup fresh spinach
• 1/2 cup mushrooms (cremini or button), sliced
• 1/2 cup carrots, sliced
• 1/2 cup baby potatoes, halved
• 1/2 cup ricotta cheese, for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the tomatoes, onion, and garlic on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes, or until the tomatoes are soft and caramelized.
2. Transfer the roasted vegetables to a large pot. Add vegetable stock, balsamic vinegar, sugar, salt, and pepper, then bring to a boil. Lower the heat and simmer for 15 minutes.
3. Use an immersion blender to blend the broth until smooth (or transfer to a blender in batches).
4. Bring the broth to a simmer at the table, and add the vegetables and spinach.
5. Cook for 5–7 minutes until the vegetables are tender.
6. Serve with a dollop of ricotta cheese and fresh basil for garnish.

This tomato and basil hot pot is like a warm, vegetable-forward version of a fresh summer pasta sauce.

The roasted tomatoes create a rich, umami-filled broth, while the fresh vegetables and basil add vibrant, earthy notes. It’s a satisfying and nourishing dish perfect for a lighter yet hearty summer meal.

Grilled Pineapple and Pork Hot Pot

This tropical-inspired hot pot combines savory pork with the sweetness of grilled pineapple.

The result is a delightful contrast of flavors that brings both richness and brightness to the dish. Perfect for those who want a bit of sweetness in their hot pot, this recipe brings a summer grill vibe to the table.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1/4 cup pineapple juice
• 2 slices fresh ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar

For the hot pot items:

• 300g pork belly, thinly sliced
• 1 cup baby bok choy, halved
• 1 cup mushrooms (shiitake or oyster), sliced
• 1/2 cup baby corn, halved
• 1/2 cup grilled pineapple chunks
• 1/2 cup thinly sliced red onion
• Fresh cilantro, for garnish

Instructions:

1. Prepare the broth by combining chicken stock, soy sauce, brown sugar, pineapple juice, ginger, garlic, and rice vinegar in a pot. Bring to a boil and simmer for 10–15 minutes to blend the flavors.
2. Grill pineapple slices on a grill or grill pan until lightly charred, then cut into chunks.
3. Arrange the pork, vegetables, and grilled pineapple on a platter for easy access.
4. At the table, bring the broth to a simmer and add the pork slices, vegetables, and grilled pineapple.
5. Cook for 5–7 minutes, or until the pork is tender and the vegetables are cooked through.
6. Garnish with fresh cilantro and serve.

This hot pot is the perfect blend of savory and sweet, with the richness of pork balanced by the bright, caramelized pineapple.

It’s a tropical, flavor-packed dish that captures the essence of summer grilling while still delivering the comfort of a hot pot.

Avocado and Shrimp Hot Pot with Cilantro-Lime Broth

For a fresh, creamy, and tangy take on hot pot, this recipe features ripe avocado paired with succulent shrimp.

The cilantro-lime broth adds a zesty, refreshing flavor, making it ideal for a light yet satisfying summer meal.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp cumin
• 1 clove garlic, minced

For the hot pot items:

• 300g shrimp, peeled and deveined
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1 cup baby spinach
• 1/2 cup corn kernels (fresh or frozen)
• Fresh cilantro, for garnish

Instructions:

1. In a pot, combine vegetable stock, lime juice, chopped cilantro, soy sauce, honey, cumin, and garlic. Bring to a boil, then simmer for 10 minutes to let the flavors meld.
2. Arrange the shrimp, vegetables, and avocado on a large platter.
3. At the table, bring the broth to a simmer and add the shrimp and vegetables.
4. Cook for 3–5 minutes, or until the shrimp turns pink and the vegetables are tender.
5. Carefully add the avocado slices just before serving.
6. Garnish with fresh cilantro and serve.

This hot pot offers a cooling, tropical flavor that’s light yet satisfying.

The avocado adds a creamy texture that pairs perfectly with the fresh shrimp and zesty cilantro-lime broth, making it an ideal dish for warm summer nights.

Summer Squash and Basil Hot Pot with Lemon-Garlic Broth

This vegetarian hot pot features fresh summer squash and basil, paired with a light lemon-garlic broth.

It’s a fragrant and refreshing dish that highlights the best of seasonal vegetables and herbs, perfect for a healthy and flavorful summer meal.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 1 tsp thyme, fresh or dried
• Salt and pepper to taste

For the hot pot items:

• 1 cup yellow squash, sliced
• 1 cup zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby carrots, halved
• 1 cup fresh basil leaves
• 1/2 cup fresh mozzarella balls (optional, for extra creaminess)

Instructions:

1. In a pot, heat olive oil over medium heat and sauté garlic until fragrant. Add vegetable stock, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and simmer for 10 minutes.
2. Arrange the squash, zucchini, carrots, and basil on a platter.
3. At the table, bring the broth to a simmer and gradually add the vegetables, cooking them until tender.
4. Add the mozzarella balls at the end, allowing them to melt into the broth.
5. Garnish with fresh basil leaves before serving.

This hot pot is all about celebrating the simplicity and freshness of summer vegetables.

The lemon-garlic broth adds a burst of brightness that enhances the natural flavors of the squash and zucchini, while the fresh mozzarella adds a touch of creaminess that makes this dish feel indulgent yet healthy.

Lemongrass Coconut Chicken Hot Pot

This vibrant hot pot offers a delicate balance of fragrant lemongrass and creamy coconut, paired with tender chicken and fresh vegetables.

The refreshing flavors are perfect for summer, offering both lightness and richness in every bite.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 1 can (400ml) coconut milk
• 2 stalks lemongrass, smashed and chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, sliced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1-2 fresh Thai chilies (optional)

For the hot pot items:

• 300g chicken breast, thinly sliced
• 1 cup baby carrots, halved
• 1 cup mushrooms (shiitake or enoki), sliced
• 1 cup bok choy, halved
• 1/2 cup snap peas
• 1/2 cup corn on the cob, cut into 2-inch pieces
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. In a pot, combine chicken stock, coconut milk, lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, and Thai chilies. Bring to a boil, then lower the heat and simmer for 10–15 minutes to let the flavors meld together.
2. Arrange chicken and vegetables on a platter.
3. At the table, bring the broth to a simmer, adding the chicken slices and vegetables.
4. Cook for 5–7 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh cilantro and serve with lime wedges.

The lemongrass and coconut milk create a fragrant, creamy broth that complements the tender chicken and fresh vegetables.

The addition of Thai chilies offers a gentle heat, making this dish ideal for summer when you crave something light but with a punch of flavor.

Grilled Corn and Tomato Hot Pot

A great way to enjoy summer’s harvest, this hot pot incorporates the sweet smokiness of grilled corn and the brightness of fresh tomatoes, paired with a light yet flavorful vegetable broth.

This dish is perfect for those who love fresh and simple flavors in a comforting hot pot format.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1 tsp smoked paprika
• 1 tbsp fresh thyme (or 1 tsp dried)
• Salt and pepper to taste
• 1 tbsp lemon juice

For the hot pot items:

• 2 ears of corn, husked and grilled, then cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup baby potatoes, halved
• 1 cup green beans, trimmed
• 1 cup zucchini, sliced
• 1/2 cup fresh basil leaves, for garnish

Instructions:

1. Grill the corn on medium heat until charred, then cut it into 2-inch pieces.
2. In a pot, heat olive oil over medium heat and sauté garlic and onions until fragrant. Add vegetable stock, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 10–15 minutes.
3. Arrange the grilled corn, tomatoes, potatoes, green beans, and zucchini on a large platter.
4. At the table, bring the broth to a simmer and gradually add the vegetables, cooking for 5–7 minutes or until the vegetables are tender.
5. Finish with fresh basil leaves for garnish before serving.

This hot pot highlights the wonderful flavors of summer produce, with the sweet smokiness of grilled corn and the acidity of fresh tomatoes providing a balanced and vibrant dish.

The broth is light, yet satisfying, making it an ideal choice for a casual summer dinner.

Miso-Infused Tofu and Veggie Hot Pot

A vegetarian hot pot that is packed with umami flavor, this dish features the rich depth of miso combined with tender tofu and fresh seasonal vegetables.

The miso broth provides a savory base that pairs perfectly with the delicate flavors of the tofu and vegetables, making it a healthy and comforting meal.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 tbsp sesame oil

For the hot pot items:

• 1 block firm tofu, cubed
• 1 cup bok choy, halved
• 1 cup shiitake mushrooms, sliced
• 1 cup baby carrots, halved
• 1/2 cup edamame (fresh or frozen)
• 1/2 cup napa cabbage, sliced
• 1 tbsp toasted sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions:

1. In a pot, whisk together vegetable stock, miso paste, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a boil, then reduce the heat and simmer for 10–15 minutes to allow the flavors to meld.
2. Arrange tofu, bok choy, mushrooms, carrots, edamame, and napa cabbage on a platter.
3. At the table, bring the broth to a simmer and gradually add the tofu and vegetables.
4. Cook for 5–7 minutes, or until the vegetables are tender and the tofu has absorbed the flavors of the broth.
5. Garnish with toasted sesame seeds and chopped green onions before serving.

This miso-infused hot pot is a rich and hearty vegetarian option that provides depth of flavor without being too heavy.

The tofu absorbs the savory broth, while the vegetables add a fresh, vibrant touch. It’s the perfect dish for anyone looking for a comforting yet plant-based hot pot.

Thai Spiced Beef and Noodle Hot Pot

This hot pot combines the deep, savory flavors of beef with the fresh and aromatic spices of Thai cuisine.

With fragrant herbs and a hint of heat, it’s a flavorful dish that brings the perfect balance of spicy, savory, and fresh to your summer dining.

Ingredients (Serves 4):
For the broth:

• 6 cups beef stock
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 1 stalk lemongrass, smashed
• 2 fresh Thai bird’s eye chilies, chopped (optional)
• Juice of 1 lime

For the hot pot items:

• 300g thinly sliced beef (sirloin or ribeye)
• 1 cup rice noodles or egg noodles
• 1 cup bean sprouts
• 1 cup baby spinach
• 1/2 cup mushrooms (shiitake or button), sliced
• 1/2 cup cherry tomatoes, halved
• Fresh cilantro and basil, for garnish
• Lime wedges, for serving

Instructions:

1. In a pot, combine beef stock, fish sauce, soy sauce, brown sugar, garlic, ginger, lemongrass, Thai chilies (if using), and lime juice. Bring to a boil, then reduce to a simmer for 15–20 minutes.
2. Meanwhile, cook the rice noodles or egg noodles according to package instructions.
3. Arrange the beef slices, noodles, and vegetables on a platter.
4. At the table, bring the broth to a simmer and add the beef slices and vegetables.
5. Cook for 2–3 minutes or until the beef is cooked through and the vegetables are tender.
6. Garnish with fresh cilantro, basil, and serve with lime wedges.

The Thai-inspired broth gives a spicy, umami-packed base that perfectly complements the tender beef and crunchy vegetables.

The addition of noodles adds comfort to the dish, making it an excellent option for a summer meal with a little heat and a lot of flavor.

Summer Peach and Chicken Hot Pot

This light and fruity hot pot combines juicy peaches with tender chicken and fresh herbs, creating a delightful contrast of sweet and savory.

It’s an excellent choice for a refreshing and vibrant dish that captures the essence of summer.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 2 peaches, pitted and sliced
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme

For the hot pot items:

• 300g chicken breast, thinly sliced
• 1 cup baby bok choy, halved
• 1/2 cup sugar snap peas
• 1/2 cup mushrooms (shiitake or cremini), sliced
• 1/2 cup bell peppers, sliced
• Fresh basil, for garnish
• Lime wedges, for serving

Instructions:

1. In a pot, combine chicken stock, peaches, honey, apple cider vinegar, soy sauce, ginger, garlic, and thyme. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes to allow the flavors to infuse.
2. Arrange chicken slices, vegetables, and extra peach slices on a platter.
3. At the table, bring the broth to a simmer and add the chicken and vegetables.
4. Cook for 4–5 minutes until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh basil and serve with lime wedges.

This hot pot is a unique take on traditional dishes, where the peaches provide a fresh, juicy sweetness that perfectly complements the savory chicken and vegetables.

The broth is fragrant and light, making it an ideal summer dish that’s both light and satisfying.

Spicy Tamarind and Fish Hot Pot

Tamarind adds a tangy, slightly sweet kick to this fish-based hot pot, which also features fresh herbs and vegetables.

The broth is vibrant and full of flavor, with a perfect balance of heat and sourness from the tamarind.

Ingredients (Serves 4):
For the broth:

• 6 cups fish stock or water
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 1 small red chili, chopped (optional)
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped

For the hot pot items:

• 300g firm white fish fillets (such as cod or snapper), cut into chunks
• 1 cup baby bok choy, halved
• 1/2 cup mushrooms (shiitake or enoki), sliced
• 1/2 cup baby corn, halved
• 1/2 cup green beans, trimmed
• Fresh mint and cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a pot, combine fish stock, tamarind paste, fish sauce, sugar, garlic, ginger, red chili (if using), and lime juice. Bring to a boil, then reduce to a simmer for 10–15 minutes to allow the flavors to meld.
2. Arrange fish, vegetables, and herbs on a platter.
3. At the table, bring the broth to a simmer and add the fish and vegetables.
4. Cook for 5–7 minutes, or until the fish is cooked through and the vegetables are tender.
5. Garnish with fresh mint and cilantro, and serve with lime wedges.

This hot pot is tangy and spicy, with the tamarind providing a unique sourness that complements the delicate fish.

The vegetables add freshness and texture, making this dish a light and flavorful summer meal with a bit of heat.

Coconut-Lemongrass Shrimp and Veggie Hot Pot

This aromatic hot pot is infused with the fragrant flavors of coconut and lemongrass, providing a tropical twist to your summer meals.

The shrimp cook quickly in the rich broth, and the fresh vegetables bring a crunchy contrast to the creamy base.

Ingredients (Serves 4):
For the broth:

• 6 cups vegetable stock
• 1 can (400ml) coconut milk
• 2 stalks lemongrass, smashed
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1-2 fresh Thai bird’s eye chilies (optional)

For the hot pot items:

• 300g shrimp, peeled and deveined
• 1 cup baby corn, halved
• 1 cup snap peas
• 1 cup baby bok choy, halved
• 1/2 cup mushrooms (shiitake or enoki), sliced
• 1/2 cup cherry tomatoes, halved
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a pot, combine vegetable stock, coconut milk, lemongrass, ginger, garlic, fish sauce, lime juice, and bird’s eye chilies (if using). Bring to a boil, then reduce to a simmer and cook for 15–20 minutes.
2. Arrange the shrimp and vegetables on a platter for easy access.
3. At the table, bring the broth to a simmer, adding the shrimp and vegetables.
4. Cook for 3–5 minutes or until the shrimp turns pink and the vegetables are tender.
5. Garnish with fresh cilantro and serve with lime wedges.

The creamy coconut and lemongrass broth creates a perfect balance of savory, sweet, and aromatic flavors.

This dish is light yet filling, with the shrimp and vegetables absorbing the fragrant broth.

Watermelon and Feta Chicken Hot Pot

This hot pot is a refreshing summer treat, with the sweetness of watermelon and the saltiness of feta cheese bringing a delightful contrast to the savory chicken.

The broth is light and infused with herbs that enhance the natural sweetness of the watermelon.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 1 cup watermelon juice (fresh or store-bought)
• 1 tbsp olive oil
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp honey
• 1 tbsp white wine vinegar
• Salt and pepper to taste

For the hot pot items:

• 300g chicken breast, thinly sliced
• 1 cup watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1 cup cucumber, sliced
• 1 cup radishes, thinly sliced
• 1/2 cup cherry tomatoes, halved
• Fresh mint leaves, for garnish

Instructions:

1. In a pot, combine chicken stock, watermelon juice, olive oil, mint, basil, honey, and white wine vinegar. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes to allow the flavors to infuse.
2. Arrange the chicken slices, watermelon cubes, feta cheese, and vegetables on a platter.
3. At the table, bring the broth to a simmer and add the chicken slices and vegetables.
4. Cook for 4–5 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh mint leaves before serving.

This light and refreshing hot pot perfectly balances sweet, savory, and tangy flavors.

The watermelon adds a refreshing sweetness that contrasts beautifully with the salty feta, making this a unique and satisfying summer dish.

Spicy Mango and Pork Hot Pot

The tropical sweetness of mango pairs beautifully with the savory richness of pork, while the broth is elevated with a touch of heat from chili and a splash of lime.

This hot pot is bursting with flavor and is perfect for those who love a bit of spice in their summer meals.

Ingredients (Serves 4):
For the broth:

• 6 cups pork or chicken stock
• 1 ripe mango, peeled and pureed
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 1-2 fresh Thai bird’s eye chilies, chopped (optional)
• Juice of 1 lime

For the hot pot items:

• 300g pork tenderloin, thinly sliced
• 1 cup baby bok choy, halved
• 1/2 cup mushrooms (shiitake or cremini), sliced
• 1/2 cup carrots, thinly sliced
• 1/2 cup baby corn, halved
• 1/2 cup snap peas
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. In a pot, combine pork stock, pureed mango, soy sauce, fish sauce, brown sugar, ginger, garlic, bird’s eye chilies (if using), and lime juice. Bring to a boil, then reduce to a simmer for 15–20 minutes to allow the flavors to meld.
2. Arrange the pork, vegetables, and mango slices on a platter.
3. At the table, bring the broth to a simmer and add the pork and vegetables.
4. Cook for 5–7 minutes, or until the pork is cooked through and the vegetables are tender.
5. Garnish with fresh cilantro and serve with lime wedges.

This hot pot offers a tropical kick with its rich, sweet mango broth and tender pork, while the vegetables add texture and freshness.

The spicy chili and lime give the dish a vibrant, summery heat that is perfect for enjoying on warm nights.

Lemon Ginger Salmon and Asparagus Hot Pot

This hot pot features the fresh flavors of lemon, ginger, and tender salmon, all paired with the crunch of asparagus.

It’s a light, healthy dish with a zesty broth that refreshes and satisfies during the summer.

Ingredients (Serves 4):
For the broth:

• 6 cups fish stock
• 1 lemon, juiced and zested
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• Salt and pepper to taste

For the hot pot items:

• 300g salmon fillets, cut into chunks
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup shiitake mushrooms, sliced
• 1/2 cup baby spinach
• 1/2 cup baby carrots, halved
• Fresh dill or parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. In a pot, combine fish stock, lemon juice, lemon zest, ginger, garlic, soy sauce, honey, sesame oil, and salt and pepper. Bring to a boil, then reduce to a simmer for 15–20 minutes to let the flavors meld.
2. Arrange the salmon, asparagus, mushrooms, spinach, and baby carrots on a platter.
3. At the table, bring the broth to a simmer, adding the salmon and vegetables.
4. Cook for 5–7 minutes, or until the salmon is cooked through and the vegetables are tender.
5. Garnish with fresh dill or parsley and serve with lemon wedges.

The citrusy and zesty lemon broth enhances the richness of the salmon, while the ginger and sesame oil add depth and warmth.

This light yet flavorful hot pot is perfect for summer nights, providing a fresh and satisfying meal.

Avocado and Shrimp Cilantro-Lime Hot Pot

This hot pot is packed with fresh, vibrant ingredients, featuring juicy shrimp, creamy avocado, and the tangy flavors of cilantro and lime.

It’s a refreshing, cooling dish for hot summer days, full of zesty and creamy contrasts.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken or vegetable stock
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 1 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• Salt and pepper to taste

For the hot pot items:

• 300g shrimp, peeled and deveined
• 1 avocado, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions:

1. In a pot, combine chicken stock, lime juice, fish sauce, garlic, ginger, cilantro, olive oil, and salt and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes to allow the flavors to meld.
2. Arrange the shrimp, avocado, corn, tomatoes, and zucchini on a platter.
3. At the table, bring the broth to a simmer, adding the shrimp and vegetables.
4. Cook for 3–5 minutes, or until the shrimp turns pink and the vegetables are tender.
5. Garnish with fresh cilantro and serve with lime wedges.

The creamy avocado and the tangy cilantro-lime broth provide a cool, refreshing base for the shrimp and vegetables.

This dish is light but rich in flavor, ideal for a summer gathering or weeknight meal.

Thai Basil Chicken and Pineapple Hot Pot

Sweet and savory, this hot pot combines juicy pineapple with tender chicken, all infused with fragrant Thai basil and a touch of heat from chilies.

The broth is light and aromatic, perfect for a tropical-inspired summer meal.

Ingredients (Serves 4):
For the broth:

• 6 cups chicken stock
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 1-2 Thai bird’s eye chilies, chopped (optional)
• 1 cup fresh pineapple, cubed
• 1 tbsp fresh Thai basil leaves, chopped

For the hot pot items:

• 300g chicken breast, thinly sliced
• 1 cup mushrooms (shiitake or button), sliced
• 1 cup snap peas
• 1/2 cup baby carrots, halved
• 1/2 cup baby corn, halved
• Fresh Thai basil, for garnish
• Lime wedges, for serving

Instructions:

1. In a pot, combine chicken stock, fish sauce, soy sauce, brown sugar, ginger, garlic, chilies (if using), pineapple, and basil. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes to allow the flavors to meld.
2. Arrange the chicken, mushrooms, snap peas, carrots, and baby corn on a platter.
3. At the table, bring the broth to a simmer and add the chicken and vegetables.
4. Cook for 5–7 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh Thai basil and serve with lime wedges.

This hot pot offers a unique combination of sweet pineapple and savory chicken, all enhanced by the fresh flavor of Thai basil.

The broth is both fragrant and flavorful, making this dish a standout for summer dining.