CHICKEN THUKPA RECIPE: HOW TO MAKE CHICKEN THUKPA AT HOME | HOMEMADE CHICKEN THUKPA RECIPE - TIMES FOOD
If you are a big fan of soupy noodles, then this recipe will surely conquer your hunger cravings. Thukpa is very common in Pahadi areas of Northern and North East India. This Chicken Thukpa recipe is basically a hot noodle soup cooked with meat or veggies of your choice and is best for the winter season because it keeps you warm from inside. Since it is prepared by using vegetables and chicken so it has ample amounts of nutrients that are required by our body on a daily basis. One can adjust the spice level in this recipe according to their needs and this one-pot meal is sufficient for a person to consume it as a main course meal or as a tea time snack. So, try out this yummy recipe on a lazy evening and enjoy sipping it.
Provided by TNN
Categories Snack
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Start by making a spice paste for the soup. Blend garlic, ginger, cumin powder and asafoetida in a blender. When you have a paste formed, keep it aside.
- Now, heat oil in a large pan over medium flame. Once hot, add the spice paste to it and stir for 4-5 minutes till the paste loses its aroma. In the same pan, pour chicken stock and bring to boil over low flame for 10-15 minutes. After this, add the chicken thighs and simmer for 10-15 minutes again over low flame. Remove this chicken from the stock now and cut into shreds.
- Now, boil rice noodles in a deep bottomed pan half filled with water over medium flame. Once boiled, drain and transfer to a separate bowl. Now add chopped carrots in the pan which was used to prepare stock and simmer over low flame for 5-7 minutes.
- Equally divide the noodles in the bowls along with the shredded chicken and pour this stock over it. Your Chicken Thukpa is now ready. Serve it hot. Do try this delicious recipe, rate it and leave your comments in the section below.
Nutrition Facts : ServingSize 1 bowl, Calories 466 cal
CHICKEN THUKPA
Thukpa is a Himalayan noodle soup, usually served with meat and is really delicious with lean chicken. It is popular in Tibet, Bhutan, Nepal, and some parts of India. "Thuk" means heart so it is a heart warming dish. In Bhutan it would usually be made with buckwheat noodles
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 6
Number Of Ingredients 24
Steps:
- Cut carrots, peppers and celery into julienne thin strips about 2 inch long (5 cm) and ¼ inch wide (0.5 cm). Measure out baby spinach and set aside.
- Cut leftover roast chicken into bite size pieces and set aside. You can also poach chicken breast or thighs in the broth at this step if you do not have leftover chicken.
- Heat chicken broth in a pot, add dry rice noodles and turn off heat. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
- Make soup paste by combining garlic, ginger, hot chili pepper, cherry tomatoes, shallots, cilantro, ground cumin, ground turmeric, Szechwan pepper (timur), asafoetida powder and lime juice in blender or food processor. Blend until smooth.
- Heat oil in soup pot. Add soup paste and fry for 30 seconds or so. Pour in chicken broth and mix well. Bring to a boil and reduce heat to low. Add prepared vegetables and chicken and simmer five minutes or until carrots are tender. Season with salt and pepper.
- To serve, divide rice noodles between bowls. Pour soup over and garnish with fresh cilantro.
Nutrition Facts :
CHICKEN THUKPA
Make and share this Chicken Thukpa recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Cook noodles in boiling salted water until slightly undercooked.
- Drain and rinse; reserve in a large bowl.
- In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
- In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
- Add chicken broth; mix well.
- Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
- Add all vegetables into the soup mixture; cook for a few minutes or until tender.
- You may add more broth if a soupier consistency is desired.
- Adjust seasoning with salt and pepper.
- To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
- Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
- Garnish with chopped cilantro.
CHICKEN THUKPA
Steps:
- Heat oil in a deep pan over medium flame.
- Add the chicken and cook for 5 to 10 minutes, turning from time to time.
- Now add the onions, spring onions, garlic, green chillies and ginger.
- Mix and cook for 2 to 3 minutes.
- Add the vegetable stock.
- Add the lemon juice, soy sauce and honey.
- Add salt as per taste and mix well to combine.
- Cover the pan with a lid and reduce flame to low.
- Allow it to simmer for 15 minutes.
- Remove the chicken and shred it.
- Add the shredded chicken to the pan.
- Add the mixed vegetables and the cooked noodles.
- Simmer for 10 minutes.
- Switch off flame.
- Garnish with coriander leaves.
- Serve hot.
THUKPA
Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."
Provided by Maneet Chauhan
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
- Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
- Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
- Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.
VEGETABLE THUKPA
Everyone in my family, especially my children, love this healthy, noodly dish! Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal.
Provided by Joy Atkinson
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
- While egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onions; fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; saute for 1 minute. Add bell pepper and mushrooms and stir-fry for 6 minutes. Add broth, tomatoes, yogurt, ajwain, soy sauce, bay leaf, salt, and pepper and cook until vegetables are tender, about 5 minutes.
- Add egg noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 65.6 g, Cholesterol 63.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.7 g, Sodium 411 mg, Sugar 7.7 g
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