Thukpa: A Noodle Soup For Winter
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Thukpa: A Noodle Soup For Winter
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Made with vegetables or chicken stew, this Tibetan-style noodles provides warmth during winter.
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2 tomatoes, 1-inch piece fresh ginger, 4 garlic cloves, 3 Chilles, 2 tsp cumin seeds, 2 tsp vegetable oil, 1-pound boneless, chicken thighs, 2 quarts chicken stock, 1 large carrot, 2 red, yellow or orange bell peppers, 1 cup chopped green beans, 1 can bamboo shoots, 1 cup shredded cabbage, 6 ounces rice noodles, juice of 1 lemon, kosher salt, bean sprouts
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In a food processor, process the tomatoes, ginger, garlic, cumin and oil. Transfer it to a pot along with the chicken and cook for 3 to 4 minutes.
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Add the stock and bring to a boil. Then add the carrot, bell peppers, beans, bamboo shoots and cabbage and simmer for 20 to 25 minutes.
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Transfer the chicken to a plate. Once cool, tear it into bite-sized pieces and return it to the pot. Add the noodles and lemon juice.
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Simmer for 4 to 6 minutes. Season with salt. Spoon into bowls, garnish with bean sprouts and enjoy.
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