Thukpa

Ingredients 

• 150 grams boneless chicken, cut into cubes
• 150 grams noodles, boiled
• 6-8 garlic cloves, peeled
• 1½ inch stick ginger, peeled
• 1 medium onion
• 1 medium carrot
• 8-10 button mushrooms
• 2 green chillies
• ¼ medium cabbage
• 2 tablespoons oil
• ½ teaspoon red chilli powder
• Salt to taste
• 4 cups chicken stock
• 1 tablespoon lemon juice
• Fresh coriander sprig for garnishing 

Method

1. Finely chop garlic, ginger, and set aside. Peel the onion and finely chop it, set aside. Finely chop carrots and set aside.
2. Slice mushrooms and green chillies, set aside. Roughly chop cabbage and set aside.
3. Heat oil in a non-stick pan. Add chopped garlic, green chillies and ginger, mix and sauté till fragrant.
4. Add chopped onion and sauté till lightly browned. Add carrot and mix. Add chicken and sauté on high heat for 2-3 minutes.
5. Add mushrooms, cabbage and mix. Add red chilli powder and salt, toss well.
6. Add chicken stock, mix well and cook for 8-10 minutes. Add lemon juice and mix well.
7. Add a portion of noodles into individual serving bowls and top with a portion of chicken-vegetable broth.
8. Garnish with coriander sprigs and serve hot.