NON-VEG
Chicken Thukpa Recipe
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
MetricUS Imperial
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Ingredients
- 1/2 lbs spaghetti Boiled
- 1/2 tablespoon ginger garlic paste
- 1 tablespoon Sliced Ginger-Garlic garlic and 1/2 ginger thinly sliced
- 1 tablespoon hot sauce Any kind will work.
- 1 tablespoon Cumin-coriander powder
- 1/2 tablespoon Schezwan Pepper
- 5-6 green onions chopped size of an inch apart
- 1 carrots thinly sliced
- 1/2 green bell pepper thinly sliced
- 1/4 lb Chicken boiled
- Salt according to taste
- 1 table spoon butter
- 4-5 cups chicken stock
- 1/2 medium size onion
- 1/2 lime
- 1 tomato thinly sliced)
- 8-9 strands Cilantro thinly chopped
- 3 tablespoon Oil to fry chicken
- 1 teaspoon black pepper
Ingredients
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Rate this recipe!
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Instructions
- Sprinkle black pepper and salt and marinade chicken for 2 minutes.
- In the meanwhile, heat butter add ginger-garlic paste, hot sauce, schezwan pepper, cumin-coriander powder and salt. Stir and add the chicken stock.
- Once the mixture starts boiling, add all of the vegetables except cilantro, tomato, and lime.
- Cook everything for 2 minutes. The soup is ready.
- Pan fry chicken until the crispiness meets your expectation. Once done, cut it into medium to thin slices.
- Now on a large bowl, first put boiled spaghetti after that add the soup. Finally, top everything with tomato, cilantro, lime, and sliced chicken and ginger-garlic.
- Serve hot and feel the warmth.
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