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Nepali Chicken Thukpa
A hearty and flavorful noodle soup, Nepali Chicken Thukpa is a comforting dish with a rich broth, tender chicken, and a medley of vegetables. It's a popular choice for colder weather and is often enjoyed as a complete meal.
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- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 0.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 6 cups Chicken broth
- 2 medium Carrots(julienned)
- 1 medium Bell pepper(thinly sliced (any color))
- 0.25 head Cabbage(shredded)
- 2 cups Spinach(fresh)
- 200 g Egg noodles
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
- for garnish Green onions(chopped)
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- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Add the chicken pieces and cook until lightly browned on all sides.
- 4
Stir in the chopped tomatoes, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 2-3 minutes, stirring occasionally, until tomatoes start to break down.
- 5
Pour in the chicken broth. Bring the soup to a boil, then reduce heat, cover, and simmer for 15-20 minutes to allow the flavors to meld and the chicken to cook through.
- 6
Add the julienned carrots, sliced bell pepper, and shredded cabbage to the pot. Cook for about 5-7 minutes until the vegetables are tender-crisp.
- 7
Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- 8
Meanwhile, cook the egg noodles according to package directions. Drain well.
- 9
Add the cooked noodles to the soup. Season with salt and black pepper to taste.
- 10
Ladle the thukpa into bowls. Garnish with fresh cilantro and chopped green onions before serving hot.
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- âFor a spicier kick, add a pinch of red chili flakes or a finely chopped green chili with the garlic and ginger.
- âFeel free to add other vegetables like broccoli florets, peas, or mushrooms.
- âIf you don't have chicken thighs, you can use chicken breast, but be careful not to overcook it.
- âTo make it vegetarian, substitute the chicken with firm tofu or paneer and use vegetable broth.
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- Add a tablespoon of soy sauce for an umami boost.
- Serve with a side of chili oil for those who like extra heat.