Entree: Nepal – Kathmandu Valley – थुक्पा ➤ Thukpa (Hearty Himalayan noodle soup of broth, meat, vegetables, and wheat noodles)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 1 lb (454 g) boneless skinless chicken thighs, cut into bite-size pieces
- 8 oz (225 g) fresh egg noodles or cooked wheat noodles (or substitute spaghetti)
- 6 cups (1.4 L) chicken stock or water with bouillon
- 2 tbsp (30 ml) vegetable oil
- 1 medium (about 6 oz / 170 g) onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 1/2 inch (20 g) piece fresh ginger, julienned
- 1 medium (about 4 oz / 115 g) carrot, cut into thin matchsticks
- 1 cup (30 g) shredded cabbage or 1 cup (30 g) chopped spinach
- 1 medium (about 3.5 oz / 100 g) tomato, coarsely chopped
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (1–2 g) ground turmeric
- 1/2–1 tsp (1–2 g) mild chili powder or to taste
- 2 scallions, thinly sliced
- 1/4 cup (10 g) fresh cilantro leaves, chopped
- Lime wedges for serving
- Salt and freshly ground black pepper to taste
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened, about 3–4 minutes. Add the garlic and ginger and cook until fragrant, about 30–45 seconds.
2. Add the chicken pieces and cook, stirring, until the exterior is mostly cooked, about 3–4 minutes. Stir in the turmeric and chili powder.
3. Pour in the chicken stock, bring to a boil, then reduce heat and simmer for 8–10 minutes to cook the chicken through and develop the broth.
4. Add the carrots, cabbage or spinach, and chopped tomato. Simmer 3–4 minutes until the vegetables are tender-crisp. Stir in the soy sauce and sesame oil and adjust seasoning with salt and pepper.
5. Meanwhile, cook the noodles according to package instructions if using dry or separate fresh noodles until just tender. Drain and divide among four bowls.
6. Ladle the hot soup and chicken over the noodles. Garnish with scallions and cilantro, and serve immediately with lime wedges for squeezing.
