Chicken Thukpa

Ingredients

  • 1 lb rice noodles
  • 6 cups chicken broth
  • ½ lb grilled chicken breast, cut into very thin 1/8 inch slices
  • ½ cup carrot, julienned
  • ½ cup red bell pepper, julienned
  • ½ cup celery, julienned
  • 1 cup spinach, washed and cut into pieces
  • + 13 more ingredients
    • 1 tablespoon cooking oil
    • 1 tablespoon chopped cilantro (to garnish)
    • 1 teaspoon garlic, minced
    • 1 teaspoon ginger, minced
    • 2 fresh red chili peppers
    • ½ cup cherry tomatoes
    • 2 shallots, finely chopped
    • 1 tablespoon fresh cilantro, minced
    • 1 teaspoon toasted cumin seed
    • ½ teaspoon turmeric
    • ½ teaspoon szechwan peppercorn (timur)
    • 1/16 teaspoon asafetida powder
    • 1 tablespoon freshly squeezed lime juice

1 Cook noodles in boiling salted water until slightly undercooked. 2 Drain and rinse; reserve in a large bowl. 3 In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl. 4 In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so. 5 Add chicken...

View full recipe at SpringPad

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