Chicken Thukpa for Winters

One of my favorite activities during winter is to make Thukpa soup and curl up with a good book. Bliss!!

Thukpa is a winter delicacy from Tibet. It is their traditional noodle soup. In this instructable I have given the steps for my modified version of Thukpa. This is a quick and one pot version which I can make when in a hurry without compromising the flavour. One pot dishes like these are so easy and convenient to make for a weeknight dinner. It is very flavourful, hearty and, comforting.

This takes inspiration from Chinese cuisine with the use of vegetables and noodles. Thukpa is made with mixing vegetables/chicken which makes it a good whole meal with nutrients. Quick and easy to make at home, Thukpa is an amazing option to cook for a light and fuss free meal.

This is a perfect soup to serve on chilly nights or when you are just in from outside and you want something warm as fast as possible.

Prep Time :10 min

Cook Time: 30 min

Ingredients

2 Chicken legs

1 Onion

1 Carrot

1" Ginger piece

3 Spring onions

2 Green chilies

5 Coriander leaves

5 Garlic cloves

1/2 Lemon

500 ml water

1 tsp honey

2 tsp soy sauce

2 tbsp olive oil

Handful of egg noodles/ pasta/ spaghetti

Salt to taste

Veg Options:

Mushrooms

Cauliflower

Spinach

Cottage cheese

Cabbage

French beans

Bell peppers

Gluten free option:

Rice noodles

Other options:

You can also make your noodles from scratch

Julienne carrot and ginger.

Chop 3 spring onions.

Halve 2 green chilies.

Finely chop 5 garlic cloves.

Chop onions.

Heat 2 Tbsp olive oil and shallow fry the chicken till it turns light brown.

Remove the chicken pieces from the oil using tongs and keep it aside.

Now add chopped onion and sliced carrot to the same oil.

Then add ginger, garlic, spring onions and green chilies.

Sprinkle salt, pepper and some fresh coriander leaves and saute.

Add 500 ml of water and let it simmer for about 2-3 minutes. Add the chicken pieces back to the pot.

Squeeze in 1/2 lemon.

Add 2 tsp of soya sauce and 1 tsp of honey.

Stir the broth gently and cover it.

Let it simmer away for 10 minutes. We are boiling the chicken here along with vegetables to get a flavourful stock easily instead of making chicken stock seperately. Also we dont need extra vessels :)

Remove the chicken from the broth and shred it.

Check and add salt, pepper or soy sauce if needed.

Add handful of egg noodles in the broth and cook for 5 minutes or until al-dente.

Note1: You can boil the noodles or pasta seperately and add to the stock. But I am adding the noodles or pasta here directly into the stock and cooking it because the starch contributes to the thickness of the soup. Also, I need only 1 pot.

Note2: If you are using pasta, spaghetti or rice noodles, cook according to the instructions on the packet.

Now add the shredded chicken back in the broth and let it cook for 2-3 minutes.

Garnish with some spring onions and fresh coriander leaves. Your noodle soup is ready. Get ready to warm up your soul and body this winter.

Hope you try this and enjoy it as much as we do. I will be delighted to know your comments and suggestions. If you do make this please share your experience here.

Enjoy !!