In this super-quick version of a Mongolian firepot, morsels of spiced chicken and vegetables are cooked in a fragrant stock with rice noodles. The broth is served at the end of the meal. Delicious!
This was a very easy soup to make and you could easily leave out veg you didn't like or add different types. Next time I will leave out the baby corn, which I am not overly keen on but add water chestnuts instead. I used more seasoning on the chicken than the recipe called for and I feel there could be a little more kick in the soup for my liking, but as a light soup broth it is very good. - 09 Aug 2010 (Review from Allrecipes UK | Ireland)
Took as long as the recipe said, was very tasty. Good sized bowl each. I put in more ginger than the recipe. - 05 Sep 2008 (Review from Allrecipes UK | Ireland)