Vegetable Thukpa in Chicken Stock

Thukpa is a Tibetan noodle soup.It is popular in Tibet,Bhutan and Nepal.In India it is very famous in Sikkim and is traditionally served with steamed momos..We heard about thukpa from a friend who had it in Darjeeling.Out of curiosity we gave it a try and it turned out delicious :)


Ingredients -
chicken stock
maggi noodles(1 packet)
carrot(1)
bellpepper/capsicum(1)
onion(1)
garlic(3-4)
ginger(1 small piece)
green chillies(2-3)
tomato(1 medium)
turmeric powder
red chilly powder
blackpepper powder
chilly oil(1-2tspns)
salt
oil


Method -
To prepare the chicken stock - boil the chicken pieces in water with a few drops of oil,salt and chopped onion.Discard the froth appearing on the surface.Strain this and chicken stock is ready.
Cook the noodles in boiling water until slightly undercooked.Typically rice noodles are used but I have used maggi noodles.
Drain and rinse the noodles with cold water.
Thinly slice the carrot and capsicum.
Chop the remaining onion,tomato and mince/mash the garlic and ginger.
Heat oil in a non-stick pan.
Add onions and fry till light brown.
Add green chillies,turmeric powder,minced ginger and garlic.
Stir for a minute.
Add the chopped carrots and capsicum.
Add tomatoes,salt and red chilly powder.
Cook till the veggies are tender.
Add the chicken stock and cook for 5-10 min.
Add black pepper and salt if required.
Turn off the flame and add red chilly oil.
Put the thukpa into a serving bowl and add the cooked noodles and serve immediately :-)