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

Procedure:

  1. 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. 
  2. 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.  
  3. Now, heat the vegetable oil in the wok. Add the fine paste into it and saute for 5-6 minutes. 
  4. In the paste, add carrots, mushrooms, cabbage, and toss well. 
  5. After it's done, add chicken stock/broth and salt, boil the soup for 5-7 minutes.
  6. Now add boiled chicken, soya sauce, and noodles to it. Give it a good boil of more than 4-5 minutes. 
  7. Garnish it with some chopped spring onion and coriander leaves and serve hot.

Your Chicken Thukpa is ready to conquer your soupy cravings!