CHICKEN THUKPA

• Ingredients
• 1 tbspvegetable oil
• 1.5 litres(6 cups) chicken stock
• 300 gskinless chicken thigh fillet
• 300 grice noodles
• 100 gcarrot, cut into thin matchsticks
• ½red & green capsicum, thinly sliced
• 1 tbsplemon juice
• salt and pepper, to taste
• chopped coriander, to serve

Spice Paste:

• 1small onion, chopped
• 2garlic cloves, chopped
• 1 tspchopped ginger
• 1 tspground cumin
• ½tspground turmeric
• 1pinch asafoetida powder
• 1long green chilli, deseeded, chopped
• 200 gtomatoes, chopped

Method:

To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped. Add the tomatoes and process until combined.

Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the chicken thigh and simmer gently for 10 minutes, or until cooked. Remove from the stock and roughly shred.

Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes. Drain and refresh in cold water. Drain again and set aside.

Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender. Add the lemon juice and season to taste.

Divide the noodles between bowls and top with chicken. Ladle the stock and vegetables over the noodles.