ThukpaChicken Noodle Soup
A warming bowl of Nepali-style noodle soup with chicken, cabbage, mushrooms, and greens in a light broth scented with ginger, garlic, and chili.
Prep
20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 25mlVegetable Oil
- 12gGarlic (crushed)
- 10gFresh Ginger (crushed)
- 12gGreen Chili (finely chopped)
- 1.2lChicken Stock
- 25mlSoy Sauce
- 8gSalt
Soup
- 300gChicken Breast (thinly sliced)
- 120gCarrot (julienned)
- 180gGreen Cabbage (shredded)
- 150gMushroom (sliced)
- 320gWheat Noodles
- 100gSpinach
- 20mlLime Juice
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat. Add the garlic, fresh ginger, and green chili and cook just until fragrant.
- 02
Pour in the chicken stock, then add the soy sauce and salt. Bring the broth to a gentle simmer at about 95°C (205°F), until the chicken reaches 74°C (165°F).
- 03
Add the chicken breast, carrot, green cabbage, and mushroom to the simmering broth and cook until the chicken is just cooked through and the vegetables are tender but still bright.
- 04
Add the wheat noodles and cook until they are tender.
- 05
Stir in the spinach and cook only until wilted.
- 06
Finish with the lime juice and fresh coriander, then serve immediately.
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