Coconut‑Ginger Chicken Hot Pot
A light, aromatic Vietnamese-style hot pot built on coconut milk, fresh ginger, and lemongrass. It’s simple to prep, brightened with lime, and perfect for a cozy, interactive dinner for six.
Equipment
- Large pot
- Tabletop burner
- Serving platter
Ingredients
Broth Base
- neutral oil
- ginger
- lemongrass
- garlic
- onion
- fish sauce
- turmeric optional
- coconut milk
- chicken broth or water with mushroom seasoning
- lime juice
- salt
Chicken and Vegetables
- boneless chicken thighs
- spinach
- napa cabbage
- mushrooms
- firm tofu
- limes
- cilantro
- Thai basil
- rice noodles or cooked rice
Instructions
- Heat neutral oil in a large pot over medium. Add sliced ginger, smashed lemongrass, crushed garlic, and sliced onion. Cook until fragrant.
- Stir in fish sauce and a pinch of turmeric if using. Add coconut milk and chicken broth. Bring to a gentle simmer and season with lime juice and salt. Keep warm.
- Slice chicken thighs and arrange on a platter.
- Arrange spinach, napa cabbage, mushrooms, and tofu on a separate platter.
- Set herbs and lime wedges in small bowls.
- Transfer the broth to a tabletop burner and keep at a gentle simmer.
- Let guests cook chicken and vegetables directly in the broth and serve with rice noodles or rice.
Notes
- Add lime leaves for extra aroma.
Turmeric gives the broth a golden color and smoky warmth.
Spinach wilts instantly and adds freshness without extra prep.