Name: Nepali Thukpa
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Other
Ingredients: 300 g rice noodles; 2000 ml water for boiling noodles; 300 g boneless chicken thigh; 1500 ml chicken broth; 2 tbsp vegetable oil; 1 pcs onion; 2 cloves garlic; 1 tsp fresh ginger; 200 g tomato; 100 g carrot; 100 g white cabbage; 0.5 pcs red bell pepper; 1 pcs green hot pepper; 0.5 tsp ground turmeric; 1 tsp ground cumin; 0.25 tsp ground timur (Nepalese Sichuan pepper); 1 pinch asafoetida; 1 tbsp lemon juice; 5 stalks fresh cilantro; 1 tsp salt

Ingredients

rice noodles300 g

water for boiling noodles2000 ml

boneless chicken thigh300 g

chicken broth1500 ml

vegetable oil2 tbsp

onion1 pcs

garlic2 cloves

fresh ginger1 tsp

tomato200 g

carrot100 g

white cabbage100 g

red bell pepper0.5 pcs

green hot pepper1 pcs

ground turmeric0.5 tsp

ground cumin1 tsp

ground timur (Nepalese Sichuan pepper)0.25 tsp

asafoetida1 pinch

lemon juice1 tbsp

fresh cilantro5 stalks

salt1 tsp

Instructions

Chop the onion, garlic, ginger and tomatoes; cut the carrot and bell pepper into thin strips, shred the cabbage, mince the hot green chili, and chop the cilantro.

In a pot, bring 2000 ml of water with salt to a boil, add the rice noodles and cook for about 2 minutes, or until tender. Drain, rinse with cold water, and toss with vegetable oil so the noodles don't stick together.

In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, ginger, turmeric, cumin, timur pepper, asafoetida and hot chili; sauté for 1 minute until the spices release their aroma.

Add the tomatoes and cook for 6–7 minutes, stirring, until they break down and the spice base loses its raw smell.

Pour in the chicken stock, bring to a boil and simmer for 15 minutes over low heat. Add the boneless chicken thigh, cut into small pieces, and cook for another 10 minutes until done.

Remove the chicken and shred it. Add the carrot, cabbage and red bell pepper to the broth; cook for 2–3 minutes so the vegetables stay slightly crisp. Stir in the lemon juice and adjust the salt.

Divide the rice noodles and chicken among 4 deep bowls, ladle over the hot broth with vegetables, and sprinkle with cilantro.

Serve the thukpa immediately while the broth is hot; add more fresh hot green chili on top if desired.

Nepali Thukpa

Ingredients

Instructions

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