Palace Corner Food Cafe

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Chicken Thukpa



Serves : 5-6

Preparation time : 20 minutes

Cooking time : 25 minutes



Ingredients :



Rice noodle or preferable noodle : 500 gm

Chicken broth / stock : 6 cups

Grilled or cooked chicken ( breast or thigh fillet ), sliced : 250 gm

Carrot, thinly julienne cut : 200 gm

Red Capsicum, thinly julienne cut : 200 gm

Onion, chopped : 1

Chopped fresh coriander : handful for garnish

vegetable oil : 1 tbsp

salt and pepper to taste



For Soup paste :



Fresh garlic mince : 1 tsp

Fresh ginger mince : 1 tsp

Tomatoes, chopped : 200 gm

Toasted cumin seed : 1 tsp

Turmeric powder : 1/3 tsp

Timur ( Szechwan pepper ) powder : 1/4 tsp

Asafoetida ( Hing ) powder : 1/8 tsp

Lemon juice : 1 tbsp

chopped fresh green chilli : 1 or desired



Method:



Bring a boil two liters of water in a pot, then add rice noodle and boil it until al dente. Drain and keep aside.



Make soup paste by combining all soup paste ingredients in a blender or food processor until smooth.



Heat oil in a pot in a medium heat, add onion, stirring to the soft, then add soup paste and cook for 3-4 minutes. Pour in chicken broth/ stock in a pot and bring to the boil. Low the heat and add prepared vegetables and chicken and make simmering for 5-6 minutes. Season it.

To serve, pour soup into a serving bowl with noodle.

Garnish with fresh chopped coriander at the top.

Serve immediately.

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