Thai Seafood Hot Pot

INGREDIENTS

• 1 cup light coconut milk
• 6 sprigs cilantro, plus more for garnish
• 1 stalk lemongrass, minced
• 1/2 cup chopped onion
• 2 1/2 cups chicken stock
• 12 large shrimp, peeled and deveined
• Juice of 1 lime
• 4 oz dried rice stick noodles
• 1 cup frozen calamari rings, thawed
• 2 sprigs basil, plus more for garnish
• 4 large sea scallops, cut in half
• 1 tbsp sugar
• 1 can (14 oz) diced tomatoes, with juice
• 3 tbsp rice vinegar
• 2 cloves garlic, smashed
• 2 tbsp fish sauce
• 1–2 Thai red chiles, thinly sliced
• Zest of 2 limes (about 1 tbsp)
• 1 tbsp vegetable oil
• 1/2 cup canned straw mushrooms
• 2 shallots, thinly sliced