Thukpa

Some would call this a North Indian curry if they were so inclined. Granted, serving this with rice would soak up a lot of the broth — but don’t get any ideas.

Ingredients

2 large tomatoes, coarsely chopped

1 (1-inch) piece fresh ginger, peeled

4 garlic cloves, peeled

3 serrano chiles

2 tsp cumin seeds

2 tbsp vegetable oil

1 lb boneless, skinless chicken thighs

2 quarts chicken stock

1 large carrot, peeled and coarsely chopped

2 red, yellow, or orange bell peppers, coarsely chopped

1 cup coarsely chopped green beans

1 (8 oz) can bamboo shoots, drained

1/2 small head green cabbage, thinly sliced

6 oz thin rice noodles

Juice of 1 lemon

Kosher salt, to taste

3 scallions, thinly sliced, for garnish

1 cup bean sprouts, for garnish

Preparation

1. In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin, and oil and process until smooth. Transfer the paste to a large heavy-bottomed pot. Add the chicken thighs and cook over medium-high heat, stirring occasionally, until the paste is aromatic and beginning to darken, 3–4 minutes. Add the stock and bring to a boil.

2. Reduce the heat to medium. Add the carrot, bell peppers, green beans, bamboo shoots, and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through to 165°F, 20–25 minutes. Using tongs, transfer the chicken to a plate. Once cool enough to handle, tear into bite-sized pieces and return to the pot.

3. Add the noodles and lemon juice and simmer until the noodles are tender, 4–6 minutes. Taste and season with salt.

4. Ladle the thukpa into bowls, top with the sliced scallions and bean sprouts, and serve immediately.

Notes

Inspired by Food Network.