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Photo of Chicken Thukpa by Mousumi Manna at BetterButter
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Chicken Thukpa

May-30-2017
Mousumi Manna
20 minutes
Prep Time
35 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chicken Thukpa RECIPE

Thukpa is a popular soup in the northern Himalayan region of Nepal. Fragrant, hearty and simple to prepare, this satisfying soup recipe is an easy winter warmer.

Recipe Tags

  • Non-veg
  • Easy
  • Others
  • Himachal
  • Boiling
  • Soups
  • Healthy

Ingredients Serving: 2

  1. vegetable oil-1tblspn
  2. (6 cups) chicken stock-1.5 litres
  3. skinless chicken thigh fillet-300gm
  4. rice noodles-250gm
  5. carrot, cut into thin matchsticks-50gm
  6. red & green capsicum, thinly sliced-1/2
  7. lemon juice-1tblspn
  8. salt and pepper-to taste
  9. chopped coriander-to serve
  10. (To make the SPICE PASTE):small onion, chopped-1
  11. garlic cloves, chopped-2
  12. chopped ginger-1tspn
  13. ground cumin-1tspn
  14. ground turmeric-1/2tspn
  15. asafoetida powder-1pinch
  16. long green chilli, deseeded, chopped-1
  17. tomatoes, chopped-200gm

Instructions

  1. 1.To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped.
  2. 2.Add the tomatoes and process until combined.
  3. 3.Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell. 
  4. 4.Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
  5. 5.Add the chicken thigh and simmer gently for 10 minutes, or until cooked. 
  6. 6.Remove from the stock and roughly shred.
  7. 7.Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes. 
  8. 8.Drain and refresh in cold water. Drain again and set aside.
  9. 9.Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender.
  10. 10.Add the lemon juice and season to taste.
  11. 11.Divide the noodles between bowls and top with chicken. Ladle the stock and vegetables over the noodles.Serve hot.

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