Chinese Hot Pot with Turmeric

Broth

• 2 onions
• 2 cloves garlic
• 1 tablespoon (15 ml) finely chopped fresh ginger
• 1 tablespoon (15 ml) ground turmeric
• 2 teaspoons (10 ml) ground coriander
• 2 tablespoons (30 ml) olive oil
• 4 cups (1 litre) chicken broth
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) tomato paste
• 2.1/2 to 1 teaspoon (5 to 5 ml) hot pepper sauce
• 1 teaspoon (5 ml) toasted sesame oil
• Salt and pepper

• 1/2 lb (225 g) chicken breast, cut into strips
• 3/4 lb (375 g) raw shrimp, peeled and deveined
• 3/4 lb (375 g) fondue beef
• 2 cups (500 ml) broccoli florets
• 2 cups (500 ml) orange, purple or green cauliflower florets
• 2 cups (500 ml) napa cabbage, coarsely sliced on the diagonal
• 1 red bell pepper, cut into squares
• 8 baby bok choy
• • 12 shiitake mushrooms (or other mushrooms), stems removed or
  • Other mushrooms, stems removed