Thukpa
Complexity: easily
Servings: 4
Manit Chauhan, who grew up in Ranchi, in eastern India, often traveled with her parents by train, spending two or three days on the journey. She loved the long journeys, as train stations across India were full of them. chaat, a variety of street snacks. So every stop was an opportunity to try something new. Years later, she often reminisces about her trips. "I was introduced to the amazing diversity of Indian cuisine," says Manit. Her new cookbook, "Chaat," consists of recipes inspired by childhood memories, such as how she ate, bhel puri at the Mumbai railway station, or warming up with Tibetan noodle soup huqpa During a winter trip through Guwahati, the recipe's author recalls, "I've only tried some of these dishes once or twice in my life, but they made a huge impression on me. Years later, I still remember them."
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large tomatoes, coarsely chopped
- 2.5 cm ginger root, peeled
- 4 cloves garlic, peeled
- 3 serrano peppers
- 2 teaspoons cumin seeds
- 2 tablespoons of vegetable oil
- 450 g of skinless and boneless chicken thighs
- 2 liters of chicken broth
- 1 large carrot, peeled and coarsely chopped
- 2 red, yellow, or orange bell peppers, coarsely chopped
- 1 cup coarsely chopped green beans
- 1 can (220 g) canned bamboo shoots, chopped
- 1 cup shredded white cabbage
- 170 g of thin rice noodles
- Juice of 1 lemon
- Finely chopped green onions, bean sprouts for topping
We recommend
Cooking the dish according to the recipe:
- In a food processor, combine the tomatoes, ginger, garlic, serrano pepper, cumin, and vegetable oil and blend until smooth. Transfer the paste to a heavy-bottomed saucepan along with the chicken and cook over medium heat, stirring occasionally, until fragrant, 3-4 minutes.
- Add broth to the chicken and bring to a boil.
- Reduce heat to medium and add carrots, bell peppers, beans, bamboo shoots, and cabbage. Cover the pan and simmer over low heat until the vegetables are tender and the chicken is cooked through, 20-25 minutes.
- Using tongs, transfer the chicken to a plate. Once it's cool enough to handle, shred it into bite-sized pieces and return it to the pan.
- Add the noodles and lemon juice and cook until the noodles are tender, 4 to 6 minutes. Season with salt to taste.
- Divide the thukpa among plates, garnish with green onions and bean sprouts and serve very hot.
Author of the recipe - Maneet Chauhan is an Indian-American chef and television personality.
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