Chicken Thukpa, a Tibetan cuisine, is a hearty bowl of noodles in chicken soup. It is an ideal dish for a cold winter night and really comforting when you have a sore throat or a blocked nose. The goodness of chicken and vegetables is sure to make you happy, contented, and keep you warm. The soup is a killer. You are in for a surprise if you’re having it for the first time!
- Chicken with bones (we want meat as well as bones, so buy your chicken from an Indian grocery store) – use around 6 – 8 pieces
- Handful of mixed vegetables like Onion, Tomato, Beans, Peas, Carrots and Potato (take one potato, peel it, and cut into four pieces)
- Green chillies – 3-4
- Noodles – half of Ronzini Thin Spaghetti, or your favourite noodle brand
- Ginger – 1-2 pieces, roughly minced
- Soy sauce – 3-4 tsp
- Vinegar 1-2 tsp
- Egg – 1
- Green chillies – 2, cut into small pieces
- Chopped onion – 3-4 tbsp
- Chopped tomato – 3-4 tbsp
- Fried chicken – 3-4 tbsp
- Fresh coriander leaves – washed and cut into small pieces
- Chopped green onions – 2 tbsp
- Fill a flat bottom large vessel with enough water to cover half of the vessel. Throw in the chicken, mixed vegetables, ginger, green chillies and salt. As for the chicken, you can use a mix of ribs, thighs, wings and pieces that has more of bones, and don’t hesitate to use the not-so-good-looking pieces, just make sure you clean them properly. Bring it to a boil and reduce heat to bring the water to a bare simmer. It should take around one and half hours to get the desired consistency. Cook covered and occasionally skim off any foam that collects on the surface.
- After an hour, with a slotted spoon, transfer the chicken pieces one by one to a chopping board or drain on a paper towel. Allow them to cool. Remove all the meat and shred them using your fingers. Discard the bones. Next, heat some oil a medium size skillet, and stir the shredded chicken on low heat till it turns brown. Season with salt and pepper. Transfer the meat into a plate. In the same pan, heat some more oil. Break an egg in a bowl, throw some salt, and stir fry the egg. Transfer it into the same plate. When you do this chicken and egg thingy, let the soup keep boiling.
- Now is the time to take a close look at the soup. Taste it. If it needs more salt, add. Mash the potato pieces to a mush. If the soup has reduced a lot, add some more water. For extra flavor and for a slight tangy taste, add soy sauce and vinegar. Keep boiling for another 15 minutes.
- When your soup is getting done, you can prepare the toppings. Dice some onions, tomatoes, coriander leaves, green onions and chillies. Arrange these, the fried chicken and the eggs in a big plate.
- Now, get ready to do the noodles! In a large pot, pour water (enough water to completely cover the noodles), add salt, drop the noodles (if your noodles is too long and your pot small, you can break it in half), boil it (Ronzini brand takes 12-15 minutes) till it becomes tender yet soft. Stir occasionally so that it doesn’t stick to the bottom. Drain the noodles in a strainer. Do not wash off with cold water, we need the noodles warm.
- That’s it! Ditch your dining table today. Choose a cozy little corner, or a spot in front of your TV. Put on your favorite movie and get ready to dive in. In two large bowls, divide the soup. Add the noodles and garnish with the awesome threesome, the veggies, meat and eggs! Go slurp, slurp, slurp!
Yield: 2 servings