Chicken Thukpa Recipe
Nothing is better than a bowl of hot steaming Chicken Thukpa, isn’t it? Although this hot noodle soup has Tibetan origins, it has found its way into the heart of every Indian. But my personal favorite is the Chicken Thukpa soup. This broth is not only intensely flavored but the hot chili oil and the juicy pieces of meat further add to its taste.
  • Coursebrunch, Dinner, lunch, Main Dish
  • Keywordchicken Soup, Soup
Servings Prep Time
2people 30minutes
Cook Time
15minutes
Servings Prep Time
2people 30minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Prepare Chicken stock with chicken, water, large onion, and cloves.
  2. Take a grinder, add tomato, onion, coriander leaves, garlic, ginger, green chili, and schezwan pepper (optional) into it, blend and make a fine paste.
  3. Heat oil in a wok, add the prepared paste into it and saute for 3-4 min.
  4. Now add sliced carrot and shredded cabbage in it and toss well.
  5. After that add chicken stock and salt, boil it for some time.
  6. Take some noodles in a bowl, add stock, shredded chicken, and chili soy sauce in it.
  7. Garnish it with spring onions and coriander leaves.
  8. Now the Chicken thukpa is ready to be served!