Nepali thukpa with chicken meatballs and noodles
This comforting Nepalese soup is filled with meat and vegetables in a hot and spicy broth
| PREP TIME | 40 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 2 |
For the dumplings
120 gm chicken mince
30 gm chopped water chestnuts
20 gm chopped coriander roots
20 gm ginger-garlic paste
1/2 small onion, chopped
1 tsp light soy sauce
1 tsp sesame oil
For the soup
3 garlic cloves, chopped
2 green chilli, chopped
1 tbsp refined oil
1 tbsp red chilli paste
300 ml chicken stock
1 tsp sugar
1 tsp dark soy sauce
2 tsp oyster sauce
2 tsp Thai chilli sauce
100g soba noodles, boiled
5 leaves, pak choi
5 florets, broccoli
1/2 julienned carrot
20 gm fresh snow peas
1/2 spring onion, chopped
Fresh coriander, for garnish
1 tsp lemon juice
1. To make the dumplings, mix the minced chicken with all the ingredients in a bowl.
2. Divide the mixture into 12 small balls. Refrigerate for 10 minutes.
3. To make the soup, sauté the garlic and green chillies with the oil in a pan.
4. Add the chilli paste and chicken stock. Simmer for 5 minutes, then add the sugar, dark soy, oyster and Thai chilli sauces.
5. Add the chicken balls, noodles and vegetables.
6. Cook the soup for 10 minutes over a low flame.
7. Garnish with crushed black pepper, coriander, spring onion and lemon juice.
Recipe courtesy: Carnival by Tresind
Image courtesy: GN Archives
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