Ladakhi Chicken Thukpa (Traditional Tibetan Noodle Chicken Soup)
July 06, 2017
"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."
- 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
Heat 2 the olive oil in a shallow saute the chicken until it turns light brown.
Add chopped onion and the carrots to the chicken.
Add julienned ginger, garlic, spring onions and green chilies. Sprinkle salt, pepper and some fresh coriander leaves and saute.
Add 200 ml of water and let it simmer for about 2-3 minutes.
Squeeze in the lemon juice.
Add soy sauce and honey. Stir the broth gently and cover.
Let it simmer for 10 minutes. Remove the chicken from the broth and shred and set aside.
Add the egg noodles noodles into the broth and cook for 5 minutes.
Add the shredded chicken back into the broth and let it cook for 2-3 minutes.
Garnish with some spring onions, green chili and fresh coriander.
Tips & Variations
No special items needed.