Thukpa is a delicious chicken noodle soup to bring the Himalayan flavors to the dinner table. It is a one pot dish that combines meat, veggies and noodles. The soup base is flavored with spices like coriander, pepper, garlic etc. It is easy to add this dish to your weeknight menu as it is IP and Pressure cooker friendly.
Course Dinner, Main
Keyword Dairy Free, Easy Dinner, Gluten Free, Nut Free, One Pot Meal
6C Chicken Stock
2 - 3 Chicken thighs skinless bone in, about ¾ lb
1Carrotcut into thin strips
½Bell Pepperthinly sliced
1CBaby Spinach / baby bok choynotes
Salt and Pepperto taste
1 -2 Shallots1/3 C chopped
½Tsp Red chili powder To taste
½ TspTurmeric Powder
½Tsp Coriander Powder
¼Tsp Sichuan pepper corns Notes
Chopped coriander Leaves
Make the spice paste
Combine all the ingredients listed under the spice paste, excluding the tomatoes, in a blender and process until finely ground. Chop the tomatoes into smaller chunks and add to the bowl. Process until smooth.
Instant pot / Electric pressure cooker
Heat the oil in sauté mode. Add the ground paste to the oil and let it cook for a few minutes. Stir often to prevent the mix from sticking to the pan and browning. When the paste turns deep red and the oil seems to separate add the chicken stock. Stir and taste to adjust salt and pepper. Slide the chicken thighs into the soup. Cancel sauté program. Cook on manual high pressure for 5 minutes.
Release the pressure naturally for 15 minutes. Release any remaining steam.
Open the Instant pot. Take out the chicken things, shred it and slide back into the soup, along with the veggies and rice noodles. Press the sauté mode and cook for 5 minutes. Cancel program and add the lemon juice and adjust to taste.
Follow the instructions for cooking the spice paste. Add the stock and chicken thighs and bring to boil. Reduce the heat to medium and let the chicken poach for 15 to 20 minutes. Take out and shred the meat off the bone. At this point you may have to add 1 to 2 cups extra cups of stock to the pot and bring back to boil.
Keep the heat on medium and follow the remaining steps as in the instructions above.
Portion into 2 to 3 bowls if it is the main dish or up to 6 bowls if it is a starter. Sprinkle chopped cilantro and green onions on top, serve with slices of lemon.
Bean sprouts, mushrooms, and broccoli are other good options to add to the soup. If using sprouts place it in the serving bowl and pour the hot sup over it.
If Sichuan Pepper is not available use black pepper and a pinch of coriander powder
If thicker noodles (fettuccine , egg noodles) add the noodles first and cook it half way though before adding the veggies.
For detailed instructions go to https://oventales.com/chicken-thukpa/ .