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Chicken Thukpa
A Tibetan vegetable stew with noodles and chicken.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, Soup
Cuisine:
North Indian, Tibetan
Ingredients
1/4
cup
Plain / Egg Noodles
cooked as per package instructions
2
tbsp
Mixed Vegetables - 2 tblsp
chopped
1
Whole Chicken Legs
thighs and drumsticks
1
Onion
small, finely chopped
1/4
cup
Spring Onions
chopped
2
Garlic Cloves
minced
1
Green Chilli
finely chopped
1/2
tsp
Ginger
minced
1/2
cup
Vegetable Stock
Juice of 1/2 Lemon
handful
Coriander Leaves
chopped
as per taste
Salt as per taste
1 1/2
tbsp
Vegetable Oil
1/2
tsp
Soy Sauce
1/2
tsp
Honey
Instructions
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.