Thukpa is a Himalayan dish also popular in Tibet, Bhutan, Nepal, and some parts of northeast India. Thukpa is a combination of soup and noodles, and if you're fond of soupy noodles, then this chicken thukpa is for you. The ‘Thuk’ means heart, and so it is a heartwarming dish. Thukpa is a fantastic dish option for cooking light and fuss-free meals. Here is the recipe for you.
Ingredients For Chicken Stock:
- 1 tablespoon of vegetable
- 7 cups of water
- 8-9 garlic cloves (crushed)
- 1 medium onion (sliced)
- 200 gm of chicken
Ingredients For Paste:
- 2 tomato medium size (diced)
- 1 onion medium size (diced)
- 3 tablespoon of fresh coriander leaves (chopped)
- 4-5 garlic cloves (chopped)
- 1 tablespoon of red chilli paste/ powder
- 1 tablespoon of schezwan pepper/ black pepper
Ingredients for Thukpa:
- 2 tablespoon vegetable oil
- Chicken stock
- 1 cup carrots (julienne)
- 1 cup cabbage (shredded)
- Mushrooms (sliced)
- Noodles (boiled)
- Chicken breast (boiled/ simmer)
- 2 tablespoon of soya sauce
- Salt per taste
- Spring onion (chopped)
- Coriander leaves
- First, prepare the chicken stock. Take a pan, heat the oil, add water, garlic, onion, and chicken. Give a good boil for about 15-20 minutes. And your chicken stock/ broth is ready.
- In a grinder/ blender, add tomato, onion, coriander leaves, garlic, red chilli paste/powder/ and choice of peppers. Make a fine thick paste of the ingredients.
- Now, heat the vegetable oil in the wok. Add the fine paste into it and saute for 5-6 minutes.
- In the paste, add carrots, mushrooms, cabbage, and toss well.
- After it's done, add chicken stock/broth and salt, boil the soup for 5-7 minutes.
- Now add boiled chicken, soya sauce, and noodles to it. Give it a good boil of more than 4-5 minutes.
- Garnish it with some chopped spring onion and coriander leaves and serve hot.
Your Chicken Thukpa is ready to conquer your soupy cravings!