Nepalese Chicken Thukpa with Rice Noodles
A Nepalese chicken and rice noodle soup with a tomato, ginger, garlic and spice-scented broth, finished with vegetables.
Thukpa is a noodle soup with Tibetan roots that is also popular in Nepal. This version combines chicken and rice noodles with a spiced tomato broth; the vegetables go in near the end so they remain just tender.
Method
- 01
Make the spice paste
Process the onion, garlic, ginger, cumin, turmeric, Sichuan pepper, asafoetida and chilli until finely chopped. Add the tomatoes and blend until combined.
- 02
Cook the paste
Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes.
7 min - 03
Make the broth
Pour the chicken stock into the saucepan and bring it to the boil. Reduce the heat and simmer gently for 15 minutes.
15 min - 04
Cook and shred the chicken
Add the chicken thigh to the broth and simmer gently for 10 minutes, or until cooked. Remove it and shred it into large pieces.
10 min - 05
Cook the noodles
Bring the water to the boil in a separate saucepan. Add the noodles and cook for 2 minutes. Drain, rinse with cold water and drain again.
2 min - 06
Add the vegetables and serve
Add the carrot and capsicum to the broth and simmer for 2–3 minutes, until just tender. Stir in the lemon juice. Divide the noodles and chicken among bowls, ladle the broth and vegetables over them, and finish with coriander.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.