Thukpa | Tibetan Chicken Noodle Soup
Comforting soup in minutes with Tibetan style chicken noodle soup!
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Servings
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
- 300 g cooked noodles, preferably udon
- 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).
- To serve, divide noodles among 4 bowls. Top with soup and 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
Serving: 1g | Calories: 211kcal | Carbohydrates: 17g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 1167mg | Fiber: 3g | Sugar: 7g