Thukpa ¦ Chicken Soupy Noodles

Thukpa, is a flavorful and healthy noodle soup which is originated in Tibet and North-eastern India. The taste varies from region to region. It's prepared with vegetables, chicken and minimum spices. It is one-pot meal loaded with nutrients. You can enjoy it for dinner on winter evenings or even in monsoon.

Here is my version of Thukpa recipe.

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Thukpa ¦ Chicken Soupy Noodles

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A noodle soup prepared using lots of veggies and chicken

Ingredients

• Noodles - 200 gms
• Boiled Chicken (shredded & de-boned) - ½ cup
• Carrot (julienned) - ¼ cup
• Broccoli - ¼ cup
• Cabbage (shredded) - ¼ cup
• Bell Peppers - ¼ cup
• Mushrooms (sliced) - ¼ cup
• Spring onions (chopped) - 2 tbsp
• Ginger (julienned) - 1 tbsp
• Coriander leaves stem - 1 tsp
• Chicken/veg stock - 2 cups
• Salt to taste
• Oil - 2 tbsp

For the soup paste :

• Onions - 1 small
• Tomato - 1 small
• Garlic - 4 cloves
• Ginger - ½ inch
• Coriander leaves - few
• Crushed Pepper & Coriander - 1 tsp

For chicken stock :

• Chicken pieces (with bone) - 1 cup
• Cabbage (roughly torn) - ½ cup
• Onion - 1 small
• Mushroom stalk - few
• Salt to taste
• Water - 5 cups

Instructions

For the chicken stock :

1. In a pot, add all the ingredients under "for the chicken stock" and boil for 20-30 minutes. 
2. Once done, strain and keep aside. 

Making the soup paste :

1. Grind all the ingredients under "for the soup paste" and grind to smooth paste without adding water.
2. Once done, keep aside. 

Sautéing vegetables & chicken :

1. (Flame : Medium to high) 
2. In a pan, add oil. Once heat, add Ginger, spring onions and chopped coriander stem one by one and fry for 1 minute.
3. Add julienned carrots and fry until cooked. (keep it crunchy. Don't overcook) 
4. Add Broccoli, cabbage, Mushroom, bell Peppers one by one and fry each for 2 minutes. 
5. Add salt and mix well. 
6. Now add the boiled and shredded chicken and mix well with the vegetables. 
7. Sprinkle some Crushed black pepper. Mix once. 
8. Switch off the flame. Keep aside

Making soup :

1. In a pot, add oil. Once heated, add the soup paste and fry until raw smell goes off.
2. Now add 4-5 cups of water and bring it to boil. 
3. Add chicken stock and mix. 
4. Add salt to taste and simmer for 10 minutes. 
5. Once done add chopped spring onion greens, let it to boil for 5 minutes and switch off the flame. 

For serving :

1. In a soup bowl, add a portion of noodles. (cook noodles as per packet instructions.)
2. Now pour hot soup over it. Noodles should be completely dunked. 
3. Add the sautéed veggies and chicken. 
4. Garnish with spring onion greens. 
5. Serve hot. 

Notes:

Vegetarians can skip chicken and chicken stock and follow the same recipe.

For vegetable stock, add all vegetables and simmer with water and salt.

Serve hot

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