AIP Hot Pot

mushrooms, bok choy and meat in bone broth

This AIP Hot Pot is a simple and quick meal that can serve a crowd. It’s also a fun way to enjoy a meal because you get to cook your food right at the table. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.


8 cups Chicken Broth

1 Cinnamon Stick

2 slices of Fresh Ginger

Molasses, to taste

Fish Sauce, to taste

Beef, very thinly sliced

Bok Choy, ends trimmed

Shitake Mushrooms, stems removed and thinly sliced

Enoki Mushroom, ends trimmed

Daikon Radish, peeled and thinly sliced

1 bunch Sweet Potato Glass Noodles

Additional Add-ins (not shown):


Pork, very thinly sliced

Lamp, very thinly sliced

Napa Cabbage

Carrots, peeled and thinly sliced


Green Onions



Add the chicken broth, cinnamon stick, and ginger to a shallow stockpot.

Next add the fish sauce and molasses to taste. Add them each about a tablespoon at a time. It’s potent stuff and it can be very easy to over season the broth.

Bring the broth to a boil.

While the broth is boiling, set up your burner on the kitchen table. You may need an extension cord for the burner to sit comfortably in the middle of the table.

Place all of your meat and veggies on plates and set them on the table around the burner.

When the broth is boiling, bring it to the table and place it on the burner. Bring the broth back up to a slow boil.

Remove the cinnamon and ginger then start adding in your meat and veggies. Everyone at the table can reach in and grab whatever meat, veggies and broth they want to eat.


You’ll need electric hot plate and possibly an extension cord for this recipe.