Back to Recipe
Ladakhi Chicken Thukpa (Traditional Tibetan Noodle Chicken Soup)
- Servings: 2
- Prep: 15m
- Cook: 55m
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)
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.