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Chicken and Shrimp Thukpa

INGREDIENTS:

  1. Chicken 250 grams (boneless thighs cut into thin strips or bite-sized chunks)
  2. Shrimp 150 grams cleaned and deveined
  3. Egg Noodles 150 grams, boiled
  4. Cabbage 1/2 cup shredded
  5. Carrot 1/2 cup julienned
  6. Mushrooms 1/2 cup sliced
  7. Spinach 1/2 cup roughly chopped
  8. Spring Onion Greens 2 tbsp
  9. Oil 2 tbsp
  10. Onion 1 large sliced
  11. Garlic 1 tbsp finely chopped
  12. Ginger 1 tbsp grated
  13. Salt to taste
  14. Soy Sauce 1-2 tsp
  15. Vinegar 1/2 tsp
  16. Black Pepper Powder 1/2 tsp
  17. White Pepper Powder 1/2 tsp
  18. Red Chili Paste 1/2 tsp (optional)
  19. Chicken Stock or Water 5-6 cups 


METHOD:

Serving Size: 3-4

Heat 1 tsp of oil in a pan. Sauté the shrimps with a pinch of salt for 30-40 seconds until they turn pink. Remove and set aside.

Heat the remaining oil in the same pan, and add onion, ginger, and garlic. Sauté until fragrant.

Add the chicken pieces, salt and pepper. Stir-fry for 4-5 minutes or until the chicken turns tender. Add carrots, mushrooms, and cabbage. Cook for 2-3 minutes only to keep the vegetables vibrant and crunchy. Keep aside.

In the same pan, add the chicken stock, soy sauce, vinegar, pepper powder, and red chili paste if using. Simmer for 10 minutes to develop the depth of flavor.

Add the chicken, shrimp and noodles back into the pan and simmer for 2-3 minutes. Add the spinach and cook for 30–40 seconds, until it wilts.

Add spring onion greens. Switch off the heat and rest for 2-3 minutes.

Serve it alongside steamed chicken or vegetable momos, accompanied by small bowls of soy sauce and chili oil.

NOTE:

Thukpa is a comforting noodle soup that originated in Tibet and is widely popular in the Himalayan regions of India and Nepal. Made with noodles, vegetables, meat and aromatic broth, it is known for its warm, nourishing flavors. In places like Sikkim, Darjeeling and Arunachal Pradesh, it is a popular, everyday comfort food, especially during the cold winter months.






 

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