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Ladakhi Chicken Thukpa (Traditional Tibetan Noodle Chicken Soup)

"This soup is traditional to the Tibetans but ever so different than the Western version. Here they brighten it up with lemon, fresh coriander, spring onion, soy sauce, etc."

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Prep Time: 15m

Cook Time: 55m

   

Servings: 2  

 
 
  • 4.0000

This was a fun, different take on chicken noodle soup! We really loved the chicken, noodles, carrots, onion, ginger, spring onions, chilies etc... I'm not sure I would do the honey and soy sauce again but it was fun for a change of pace! I ended.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/2 pound chicken thighs (and/or drumsticks equaling 2 chicken)
  • 1 yellow onion, chopped
  • 1 carrot, sliced
  • 5 grams ginger, julienned
  • 7 spring onions, chopped
  • 3 green chilies (sliced in half)
  • 1/4 cup chopped coriander leaves
  • 4 to 5 garlic cloves, minced
  • Salt to taste
  • Lemon juice (of 1/2 lemon)
  • 200 ml water (add more water if you find it necessary or use chicken broth)
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 2 tablespoons olive oil
  • 1/2 cup egg noodles (or so to equal a handful of egg noodles, you can use regular noodles as well)
  • Spring onions, chopped (additional for topping over soup bowl)
  • Cilantro, roughly chopped (additional, leaving some leaves whole for topping over soup bowl)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Heat 2 the olive oil in a shallow saute the chicken until it turns light brown.

Step 2

Add chopped onion and the carrots to the chicken.

Step 3

Add julienned ginger, garlic, spring onions and green chilies. Sprinkle salt, pepper and some fresh coriander leaves and saute.

Step 4

Add 200 ml of water and let it simmer for about 2-3 minutes.

Step 5

Squeeze in the lemon juice.

Step 6

Add soy sauce and honey. Stir the broth gently and cover.

Step 7

Let it simmer for 10 minutes. Remove the chicken from the broth and shred and set aside.

Step 8

Add the egg noodles noodles into the broth and cook for 5 minutes.

Step 9

Add the shredded chicken back into the broth and let it cook for 2-3 minutes.

Step 10

Garnish with some spring onions, green chili and fresh coriander.

  Nutritional Facts
 
 
  • Serving Size: 1 (469.3 g)
  • Calories 499.7
  • Total Fat - 33.2 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 119.1 mg
  • Sodium - 432.6 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 5.8 g
  • Sugars - 8.8 g
  • Protein - 22.9 g
  • Calcium - 106 mg
  • Iron - 2.6 mg
  • Vitamin C - 24.8 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
2 reviews

We enjoyed this comforting chicken soup although we found it a bit bland. I don't know how it's traditionally served, but in order to cook the noodles and also have any broth remaining, I had to add quite a bit of liquid. I think that may have diluted the flavor of the broth. Next time I would add more water and flavoring ingredients at the beginning to develop sufficient rich broth before adding the noodles. Made for CQ4.

 

Review by PanNan

This was a fun, different take on chicken noodle soup! We really loved the chicken, noodles, carrots, onion, ginger, spring onions, chilies etc... I'm not sure I would do the honey and soy sauce again but it was fun for a change of pace! I ended up using a lot more water and chicken both than listed. Thank you!

 

Review by LifeIsGood