Name: Chicken Thukpa recipe by Mousumi Manna at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: vegetable oil-1tblspn; (6 cups) chicken stock-1.5 litres; skinless chicken thigh fillet-300gm; rice noodles-250gm; carrot, cut into thin matchsticks-50gm; red & green capsicum, thinly sliced-1/2; lemon juice-1tblspn; salt and pepper-to taste; chopped coriander-to serve; (To make the SPICE PASTE):small onion, chopped-1; garlic cloves, chopped-2; chopped ginger-1tspn; ground cumin-1tspn; ground turmeric-1/2tspn; asafoetida powder-1pinch; long green chilli, deseeded, chopped-1; tomatoes, chopped-200gm

ABOUT Chicken Thukpa RECIPE

Thukpa is a popular soup in the northern Himalayan region of Nepal. Fragrant, hearty and simple to prepare, this satisfying soup recipe is an easy winter warmer.

Ingredients Serving: 2

vegetable oil-1tblspn
(6 cups) chicken stock-1.5 litres
skinless chicken thigh fillet-300gm
rice noodles-250gm
carrot, cut into thin matchsticks-50gm
red & green capsicum, thinly sliced-1/2
lemon juice-1tblspn
salt and pepper-to taste
chopped coriander-to serve
(To make the SPICE PASTE):small onion, chopped-1
garlic cloves, chopped-2
chopped ginger-1tspn
ground cumin-1tspn
ground turmeric-1/2tspn
asafoetida powder-1pinch
long green chilli, deseeded, chopped-1
tomatoes, chopped-200gm

Instructions

1.To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped.
2.Add the tomatoes and process until combined.
3.Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell.
4.Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
5.Add the chicken thigh and simmer gently for 10 minutes, or until cooked.
6.Remove from the stock and roughly shred.
7.Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes.
8.Drain and refresh in cold water. Drain again and set aside.
9.Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender.
10.Add the lemon juice and season to taste.
11.Divide the noodles between bowls and top with chicken. Ladle the stock and vegetables over the noodles.Serve hot.

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