Chicken Thukpa | Chicken Noodle Soup | How To Make Tibetan Thukpa | Winter Special Recipe | Smita

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat adds fiber; rice noodles are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free; salt is more accessible.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less heat.

Make a flavorful chicken broth using 400 grams of chicken with the bone and 10 cups of water, along with 1 sliced large onion and 7 to 8 cloves of garlic.

Bring the broth to a boil and cook for almost 45 minutes to an hour.

Strain the stock after cooking.

Make a paste using 1 tomato, 1 onion, 2 tablespoons of fresh coriander, 3 to 4 cloves of garlic, a small piece of ginger, and 1 Birds Eye chili.

Add 1 teaspoon of chili flakes to the paste and grind it to a nice consistency.

Heat 1 tablespoon of oil in a pan and sauté the paste on high flame for 3 to 4 minutes.

Add 1 cup of sliced carrots and 1 cup of shredded cabbage to the sautéed paste and cook for a minute.

Pour the chicken stock into the pan, add salt, and bring it to a boil.

Prepare boiled noodles according to package instructions.

In a bowl, add some boiled noodles, then pour in the chicken stock and add boiled and shredded chicken.

Drizzle some soy sauce mixed with finely chopped Birds Eye chili over the top.

Garnish with finely chopped spring onion and coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens