Chicken Thukpa (Noodle Soup)

Ingredients

• 1 lb Chicken Thighs
• 2 tbsp Vegetable Oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Chili Powder
• 8 cups Chicken Broth
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 8 oz Noodles (Egg or Wheat)
• 1 cup Carrots
• 1 cup Cabbage
• 2 stalks Green Onions
• 2 tbsp Cilantro

Instructions

1. 1Cut the 1 lb of Chicken Thighs into 1-inch pieces.
2. 2Heat the 2 tbsp of Vegetable Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium Onion, 4 cloves Garlic, and 1 inch Ginger, and cook, stirring often, until softened and fragrant, about 5 minutes.
3. 3Stir in the 1 tsp Turmeric Powder, 1/2 tsp Cumin Powder, 1/2 tsp Coriander Powder, and 1/4 tsp Chili Powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the cut 1 lb Chicken Thighs to the pot and cook until browned on all sides, about 5-7 minutes.
5. 5Pour in the 8 cups of Chicken Broth and 2 tbsp Soy Sauce (Tamari for gluten-free). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Add the 8 oz Noodles, 1 cup Carrots (cut into 1/4-inch thick rounds), and 1 cup Cabbage (shredded). Cook for about 5-7 minutes, or until the noodles are tender and the vegetables are crisp-tender.
7. 7Ladle the soup into bowls. Garnish with the 2 stalks Green Onions (thinly sliced) and 2 tbsp Cilantro (chopped) before serving.

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