Thukpa

Method

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1. Heat the oil in a large pot over medium-high heat and brown the chicken for 5 minutes. Add the onion and cook for 5 minutes.

   Mark done Start 5 min timer

2. Add the garlic, ginger, cumin, coriander, turmeric and chilli powder and cook for 1 minute. Add the tomatoes and cook for 5 minutes.

   Mark done Start 1 min timer

3. Pour in the stock and soy sauce, bring to a boil, then reduce the heat and simmer for 15 minutes.

   Mark done Start 15 min timer

4. Meanwhile, cook the noodles in boiling water for 4 minutes, drain and divide between 4 large bowls.

   Mark done Start 4 min timer

5. Add the cabbage and carrots to the broth and simmer for 4 minutes, then stir in the spinach for 1 minute. Add the salt and lime juice.

   Mark done Start 4 min timer

6. Ladle the soup over the noodles and finish with the spring onions and coriander.

   Mark done

Chef’s Tips

• Cook the noodles separately. They soak up the broth and turn it starchy.
• Add the vegetables late so they keep their crunch.
• Serve with chilli sauce on the side. Each person can add as much as they like.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Chilli sauce
• Momos
• Hot tea

Storage & Reheating

Keep the broth in the fridge up to 3 days. Cook the noodles fresh when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.