Chicken Thukpa (Tibetan Noodle Soup)

Ingredients

For the Stock

  1. 400 gm bone in chicken
  2. 2 litres water
  3. 1 onion, sliced
  4. 7-8 garlic cloves

For the Paste –

  • 1 tomato
  • 1 onion, diced
  • 2 tbsp of chopped coriander leaves
  • 3-4 garlic cloves
  • 1/2” pieces of ginger
  • 1 bird’s eye chilli
  • 1 tsp Schezwan pepper

For the Thukpa –

  • 1 tbsp oil
  • 1 cup carrot, julienned
  • 1 cup cabbage, shredded
  • 6 French beans, chopped
  • Salt to taste
  • 2 cups boiled noodles
  • Boiled and shredded chicken
  • 2 tsp fresh green chillies
  • 2 tbsp light soy sauce
  • Spring onion greens
  • Chopped coriander leaves

Method –

  1. Boil the ingredients for stock for about 1 hour.
  2. Switch off the flame and strain the stock.
  3. Shred the chicken and set aside.
  4. Make a paste of the ingredients given under “to make a paste” and set aside
  5. Heat 1 tbsp oil in a wok.
  6. Once the oil is hot, add the paste and sauté for 3-4 minutes on high flame.
  7. Add carrot, cabbage, French beans.
  8. Sauté for a minute and add the chicken stock.
  9. Boil for 7-8 minutes
  10. Now we have to assemble the thukpa.
  11. Divide the noodles into 4 bowls
  12. Top up the bowls with stock.
  13. Add boiled and shredded chicken
  14. Drizzle 1 tsp of chilli soy sauce which is made by adding finely chopped green chillies to soy sauce
  15. Garnish with spring onions and chopped coriander leaves

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