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.

Inspiration: Food Network

Ingredients

2 large tomatoes, coarsely chopped

1 (1 in) piece fresh ginger, peeled with a spoon

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

6 oz thin rice noodles

Juice of 1 lemon

Kosher salt

Finely chopped scallions

Bean sprouts

Preparation

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

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

3. Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.

4. Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.