Chicken Thukpa Food

THUKPA

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.

CHICKEN THUKPA

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.

CHICKEN THUKPA

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.