Thukpa. Snuggle up with the spiced version of chicken noodle soup this winter. Rich, nutritious and delicious winter warmer featuring tender chicken and vibrant veggies in lip-smacking broth.With a hint of aromatic spices, this is the fancier version of your favorite noodle soup.
I love soups - they always shine bright on my winter menu alongside other comfort foods. Plus, they are totally customizable giving you a chance to explore new flavor combinations. Why not incorporate a classic into your menu for a delicious yet easy dinner?
Thukpa also known as Tibetan chicken noodle soup. A combination of chicken, ginger, garlic, spices, coriander leaves and stems, lemon juice, vegetables and soy sauce that’s beyond delicious. While boneless chicken is poached, shredded and added to the soup, vegetables are thinly sliced and cooked in the broth for ultimate deliciousness. The final addition of fresh herbs like spring onions (scallions) and coriander (cilantro) leaves take it to the next level.
Thukpa or Tibetan Chicken Noodle Soup Recipe
Prep chicken - Use boneless chicken in this recipe and cook it by poaching with salt and pepper. Shred the cooked chicken before adding to the soup. Leftover roast or rotisserie chicken are also great options in this dish.
Make the soup - Start with sautéing ingredients like onions, ginger, garlic, coriander stems, spices and green chilies in a little oil. Once cooked, pour in chicken stock (broth) and lemon juice. At this stage, you can also add sliced vegetables and soy sauce. The cooked and shredded chicken also goes back into the pan. Simmer this mixture for about 3-4 minutes. Finally, garnish with plenty of spring onions (scallions) and coriander (cilantro) leaves.
More Chicken Soup Recipes:
- Chicken Shorba | Spiced Chicken Soup
- Creamy Butter Chicken Soup
- Slow Cooker Chicken Soup Indian Style
- South Indian Chicken Soup / Chettinadu Chicken Soup
- Chicken Celery Soup
Thukpa | Tibetan Chicken Noodle Soup
Ingredients
- 200 g boneless chicken I used chicken breast
- 1 tablespoon oil
- ½ cup chopped onion
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- ½ cup chopped coriander cilantro stem
- ¼ cup chopped tomatoes
- 1 green chili chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 2 cups chicken broth stock
- Juice of 1 lemon
- 1 cup sliced vegetables carrots, cabbage, bell peppers or capsicum
- 1 tablespoon light soy sauce
- Salt to taste
- Chili paste homemade or store bought, to serve (see notes)
- Chopped coriander cilantro leaves, to garnish
- Chopped spring onions scallions, to garnish
Instructions
- Place chicken in a large bowl of salted water. Poach chicken for about 6-7 minutes or until cooked through. Drain. Shred chicken. Set aside.
- Meanwhile, heat oil in a large skillet or frying pan over medium-high heat.
- Add onions, ginger, garlic, coriander stem, and green chillies. Sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft.
- Add spices. Cook, stirring, for about 1 minute or until aromatic.
- Add chicken broth (stock) and lemon juice. Stir to combine.
- Season with salt. Simmer for about 2-3 minutes.
- Add vegetables, soy sauce and cooked chicken. Cook, stirring occasionally, for about 2-3 minutes.
- Garnish with coriander (cilantro) leaves and spring onions (scallions).
- Serve with chili paste.
Video
Notes
- You can also use leftover roast chicken or rotisserie chicken in this recipe
- To make chili paste, soak red chilies in warm water, and grind to a smooth paste with a little vinegar
Nutrition
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