Step 1

Heat oil in 6-quart stockpot or dutch oven over medium-high heat.

Step 2

Add onion and cook for 3 minutes, or until tender.

Step 3

Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.

Step 4

Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil.

Step 5

Reduce heat to low; cover and simmer for 20 minutes.

Step 6

In the meantime, prepared your dippers and transfer them to small serving bowls or plates.

Step 7

When ready to serve, transfer dutch oven to a portable hot plate set on a table OR transfer the broth to a PREHEATED slow cooker.

Step 8

Arrange the dippers around the Hot Pot and let everyone cook the dippers in the broth for about 2 to 3 minutes or until desired doneness.

Step 9

Place some cooked lo mein noodles in individual bowls, then ladle broth, chicken and veggies over noodles.

Step 10

Serve.