Chicken noodle hotpot with coconut milk and fresh leaves

Name: Chicken noodle hotpot with coconut milk and fresh leaves
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 50 g coconut milk powder mixed with 3 tablespoons water, or 100 ml coconut cream; juice of 1 lemon; sea salt; several handfuls of mixed leaves (including baby spinach and plenty of mint); large piece fresh root ginger; 2 fresh red chillies; 3 large cloves garlic; 3 free-range boneless chicken breasts, skinned; 2 tablespoons groundnut oil; generous handful of coriander leaves; 250 g bean sprouts; 125 g cooked, peeled prawns, with tails intact; 125 g thin wheat noodles; 1 litre chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

On our journey in Vietnam we had all sorts of hotpots, which were really more like soups with plenty of added ingredients - pork, chicken, fish and/or seafood, vegetables and herbs, with or without coconut milk. For this one-pot meal, I have used a combination of chicken and seafood. It’s perfect for lunch or a light supper.

Ingredients

125 g thin wheat noodles
2 fresh red chillies
large piece fresh root ginger

Method

Cook the noodles in boiling salted water until they are just soft, then drain in a sieve, rinse with cold water to stop the cooking process, and set aside.

Cut the chillies in half lengthways under running water and discard the seeds and stems, then slice across finely. Peel the ginger and garlic, cut into small pieces and then into very thin slivers. Slice the chicken breasts across th