Fragrant Asian hotpot

35 minutes



  • 20 tiger prawns, cooked and peeled
  • 4 tbsp of miso paste, gluten free if necessary
  • 1 tbsp of tomato purée
  • 3 star anise, crushed
  • 1/2 bunch of fresh coriander, leaves chopped and stalks separated
  • 1 lime, juiced
  • 2l chicken stock
  • 200g of noodles, cooked
  • 1 carrot, peeled then ribboned with a peeler
  • 100g of mangetout, halved
  • 100g of baby corn, sliced
  • 1 tin of water chestnuts, drained and sliced
  • 50g of pickled ginger, sliced


Put the miso paste, tomato purée, star anise, fresh coriander, lime juice and chicken stock or water in a large saucepan and bring to a gentle simmer for 10 minutes
  • 4 tbsp of miso paste
  • 1 tbsp of tomato purée
  • 3 star anise
  • 1/2 bunch of fresh coriander
  • 1 lime
  • 2l chicken stock
Strain through a sieve into a clean saucepan and bring to the boil
Add the prawns and noodles and gently heat for a couple of minutes, then add the vegetables, carrot, mangetout and baby corn and ginger and sliced water chestnuts, allowing them to warm through for 2-3 more minutes
  • 20 tiger prawns
  • 1 tin of water chestnuts
  • 1 carrot
  • 100g of mangetout
  • 100g of baby corn
  • 50g of pickled ginger
  • 200g of noodles, cooked
Serve immediately, garnishing with the chopped coriander leaves and fresh lime juice squeezed over the top