Chicken Thukpa (Noodle Soup)

Instructions

1. 1Cut the about 450 g of Chicken Thighs into 2.54 cm pieces.
2. 2Heat the 2 tbsp of Vegetable Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium Onion, 4 cloves Garlic, and 2.54 cm 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 about 450 g 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 74°C.
6. 6Add the about 225 g Noodles, 1 cup Carrots (cut into 0.635 cm 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.