Chicken Thukpa

Chicken Thukpa is more filling than plain veg thukpa and great for cold nights.

Ingredients

• 500 g Chicken, bone-in pieces
• 200 g Wheat noodles
• 1 Onion, sliced
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1 Tomato, chopped
• 1 Carrot, julienned
• 2 cups Cabbage, shredded
• 1/2 tsp Turmeric
• 1 tbsp Soy sauce
• 1/2 tsp Timur or black pepper, ground
• 2 tbsp Vegetable oil
• 1/2 cup, chopped Spring onion and coriander
• to taste Salt

Steps

1. Serves 3. Simmer the bone-in chicken with 7 cups of water, half the onion and a piece of ginger for 30 minutes, skimming the foam, to make the stock.
2. Lift the chicken out, strip the meat off the bones in shreds, and strain the stock.
3. Heat the oil in a deep pot and fry the remaining onion, garlic and ginger until soft.
4. Add turmeric and the tomato and cook until it breaks down, then the carrot and cabbage for 2 minutes.
5. Pour in the strained stock, add the shredded chicken and soy sauce, and simmer 10 minutes.
6. Boil the noodles separately in salted water, drain, and divide them between deep bowls so the broth stays clear.
7. Ladle the broth, chicken and vegetables over the noodles and finish with pepper, spring onion and coriander.

Nutrition

You might also like

• Thukpa
• Fish Curry
• Kwati
• Gundruk Dhido

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