Name: Chicken, Prawn and Noodle Hotpot
Yield: Serves 4
Ingredients: 100 g/4 oz thin Thai or Chinese wheat noodles; 2 tablespoons groundnut oil; mixture of salad leaves and plenty of fresh mint, to serve; 2 fresh red chillies; 2 skinless chicken breast fillets; juice of 1 lemon; 50 g/2 oz coconut milk powder; good handful fresh coriander leaves; salt; 5 cm/2 in piece fresh ginger; 225 g/8 oz beansprouts; 3 large cloves garlic; 1.2 litres/2 pints chicken stock; 225 g/8 oz large cooked peeled prawns; 4-5 kaffir lime leaves (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Almost every meal I had when I was travelling in Vietnam included a delicious soup, or hotpot as they often call them there. I created this recipe as a memory of those soups.

At a Vietnamese meal all the dishes are put on the table at once, rather than one following the other as in a Chinese meal. However, this kind of hotpot is perfect as a light meal in itself. If you can get all the ingredients prepared in advance it only needs a