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  • Soupy Chicken Noodles | Slurpy Tasty Chicken Noodle Soup | Easy And So Tasty

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  • RECIPE

    INGREDIENTS

    2 tablespoon vegetable oil
    150 gram onions, (about 1½ onions), finely chopped
    2 teaspoon garlic, finely chopped
    2 teaspoon ginger, finely chopped
    200 gram tomato, (about 2 medium tomatoes), chopped
    1 teaspoon salt, or to taste
    1 teaspoon black pepper powder
    250 gram chicken thighs, boneless, chopped into ¼ - ½ inch pieces
    1/4 teaspoon sugar
    75 gram egg noodles
    2 cup chicken stock
    coriander leaves, small handful for garnish, chopped

    COOKING METHOD

    1. Pour oil into a wok or kadhai over high heat. Once hot, but not smoking, slide in onions and stir for about a minute; add garlic and ginger. Stir till onions are a light golden brown, about 6 – 7 minutes, scraping the bottom of the pan often so that the garlic does not catch and burn.
       
    2. Tip in tomatoes and quickly stir to mix well. Add salt, followed by black pepper; stir. Continue to cook; stirring vigorously for another 3 minutes, or till the masala is cooked.
       
    3. Add chicken to the wok and stir fry for a couple of minutes. Cover wok and let the chicken cook for another 2 minutes; it will release water. Remove lid, add sugar, replace lid so that it is covered again, and cook, stirring occasionally, for another 7 – 10 minutes, or till the oil separates from the masala and the chicken is cooked through. Remove from heat and set aside.
       
    4. In a large pot, bring 1 liter water to a boil over high heat. Slide noodles into boiling water and cook for 2 to 3 minutes, or till done. Remove from heat; drain.
       
    5. To assemble, place a handful of noodles in a small soup bowl, top with about 3 tablespoons chicken mixture, and ladle over about ¾ cup steaming hot chicken stock. Garnish with fresh coriander leaves and serve immediately.

      Cook's Note: This noodle soup is a delicious version of Chicken Thukpa
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