Thukpa (Nepalese Chicken Noodle Soup)

Serves 4-6
Time 30 minutes


1 tbsp coconut oil
1.5 L vegetable or chicken stock
400g chicken breast or thigh fillet, thinly sliced
1 packet brown rice noodles
1 zucchini, julienned
1 carrot, julienned
1 red capsicum, sliced finely
1 tbsp lime juice
Salt and pepper
Handful of bean sprouts
coriander, chopped, as garnish
Lime wedges, to serve

Spice paste
¼ tsp Szechuan pepper
2 shallots, chopped
3 garlic cloves, chopped
2 tsp fresh ginger, grated
½ tsp turmeric, grated or ground
1 tsp cumin, ground
¼ cup fresh chopped coriander
1 long red or green chilli, chopped
3 tomatoes
1-2 tbsp olive oil
pinch salt


Cook noodles according to packet directions, drain and set aside.

For the spice paste, combine all ingredients into a food processor and blend until well combined, set aside. Heat coconut oil in a large pot over medium-heat, add the spice paste and cook until fragrant 5-6 minutes.

Add chicken meat and simmer for 10 minutes until almost cooked through. Add vegetables to the pot and simmer until tender and chicken is cooked through.Add the cooked noodles to the dish and then add stock to the pot and bring to the boil, simmer for 10 minutes. Add squeeze of lime to the pot.

To serve, ladle the soup with the chicken, vegetables and noodles, and top with fresh bean sprouts, chopped coriander and a side of lime wedges.