Chicken thukpa (noodle soup)
A quick, yummy and filling noodle soup recipe, from India's Himalayan region, that very easy to put together as well
Ingredients
- 400 g chicken thighs diced
- 150 g egg noodles
- 2 chicken stock cubes
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 2 fresh chilis chopped
- 4-5 spring onions chopped
- 2 cups closed cup mushrooms sliced
- 1 cup cabbage shredded
- 1 cup carrots sliced
- ½ cup French beans chopped
- 1 tbsp tomato ketchup
- 1 tbsp black pepper powder
- 1 tsp chili oil optional
- 2 tbsp lemon juice
- 3-4 tbsp coriander leaves chopped
- 2 tbsp oil
- salt to taste
Instructions
- Boil the noodles, as per the packet instructions, and set aside
- Heat the oil and add the ginger, garlic and chilis
- When they turn fragrant add in the spring onion whites
- Next, add the chicken pieces and sear them, on high heat, for 5 minutes
- Now add all the vegetables and mix well
- Crush and add in the the stock cubes
- Add 6 cups of water, salt to taste, pepper powder and ketchup. Mix well, cover and cook
- When the chicken is cooked along with the veggies, switch the flame off. Now, add the lemon juice, chili oil and coriander leaves
- To serve, in a soup bowl add some boiled noodles and top it with the freshly prepared hot broth. Serve the chicken thukpa (noodles soup), hot along with a wedge of lime. Enjoy!
Notes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon