CHICKEN & VEG THUKPA

This is originated in Tibet and very popular in Nepal, Myanmar and many states in India as well. It is a fragrant, healthy and satisfying soup which is easy to make. Very warm and comfortable and of course a perfect meal for a busy week day or a cozy winter meal.

Ingredients:  

1. Tomato - 1 (cut into slices)
2. Ginger - 1 inch
3. Butter / oil - 1 tsp 
4. Green chillies - 1-2
5. Garlic cloves - 3-4
6. Salt
7. Black pepper - 1 tsp
8. Cumin seeds - 1 tsp
9. Carrot - finely chopped or sliced (about 1/3 cup)
10. Zucchini / Courgette Or you can use Mixed Peppers - chopped (about 1/3 cup) - I have used Zucchini.
11. Noodles - 1 packet 
12. Onion rings - chopped (2 tsp)
13. Garam masala powder - 1 tsp
14. Chicken stock - 3-4 cups
15. Chicken pieces - Pre boiled and chopped
16. Black pepper - 1 tsp

Process:  

1. In a blender combine ginger, garlic, green chillies and cumin seeds. Blend until smooth. 

2. Heat butter / oil in a pan and transfer the mixture to the pan and cook stirring occasionally. Add the chicken stock and bring it to boil. Reduce heat and add all the veggies and pre-boiled chicken pieces. Cook until veggies are a little tender. 

3. Boil noodles in another pan adding black pepper.

4. While serving add noodles to the broth and add salt, pepper (if required), garam masala powder and mix well. Garnish with Onion rings.

NOTE : If you want to make this more spicy and colorful, you can add tomato while grinding the spices along with red chilli powder. It will give a rich color to your Thukpa.