A Tasty noodle soup from the kitchens of Tibet.
PREPARATION TIME:- 30 mins
COOKING TIME:- 20-25
Chicken Thukpa, A Tasty noodle soup from the kitchens of Tibet.
PREPARATION TIME:- 30 mins
COOKING TIME:- 20-25 mins
SERVING:- 3 pax
INGREDIENTS:-
1) 400gm —— Egg noodles
2) 1 cup —— Boiled Chicken breast (cut into very thin slices)
3) 1/2 cup —— carrot (julienne )
4) 1/2 cup —— Capsicum (julienne)
5) 1 cup —— spinach ( cut into small pieces)
6) 2 tbsp —— coriander leaves
7) 1 tbsp —— garlic (minced)
8) 1 tbsp —— Ginger (minced)
9) 1/2 cup —— tomatoes
10) 2 nos —— Onions (finely chopped)
11) 1 tsp —– cumin powder
12) 1/2 tsp —— Turmeric
13) 1 tbsp —— Lime juice
14) 1 tbsp —— Cooking oil
15) — —— Salt ( to taste)
16) — —— Pepper ( to taste)
17) 6 cups —— Chicken stock
18) 3-4 nos —— Green chillies
METHOD:-
* Cook noodles in boiling salted water until slightly undercooked.
* Drain and rinse with cold water.
* In a blender, mix garlic, ginger, tomatoes, onion, cumin powder, turmeric,green chillies, lime juice and coriander and make a thick paste and keep it aside.
* In a sauce pan heat cooking oil; add the paste, fry for 30 seconds or so.
* Add boiled chicken and fry for 10 mins and season with salt and pepper.
* Then add chicken stock and bring to a boil.
* Add all vegetables into the soup mixture; cook for a few minutes or until tender and check for correct seasoning.
* To serve, pour soup broth into a serving bowl and add cooked egg noodles.
* Garnish with chopped coriander.
MY Taste-bud:-
For a better taste of thukpa, add on some extra ingredients in the chicken stock.
Chicken stock——
* In a pot add chicken pieces with water and add some peppercorns, cloves, cardamom, chopped onion and bay leaves and simmer on low heat for 30 mins. When its done take out the chicken pieces and shred the boiled chicken and add it to the thukpa.
