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nepali chicken noodle soup

Recipe by
Lynette !
Gulf Breeze, FL

Chicken soup that is native to Nepal. It uses rice noodles and fresh vegetables!

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For nepali chicken noodle soup

  • SPICE PASTE
  • 1 sm
    onion, peeled and chopped
  • 2 clove
    garlic, peeled
  • 1 1/2
    inch fresh ginger, peeled and roughly chopped
  • 1 tsp
    ground cumin
  • 1/2 tsp
    turmeric powder
  • 1/4 tsp
    ground cayenne pepper
  • 1
    green chile pepper, chopped
  • 1/2 lb
    tomatoes, roughly chopped
  • 1/4 c
    fresh cilantro,chopped
  • 1 pinch
    asafoetida powder
  • 1 Tbsp
    lime juice
  • 1 tsp
    honey
  • SOUP:
  • 1 Tbsp
    sesame oil
  • 6 c
    unsalted chicken broth
  • 1 lb
    skinless boneless chicken breasts
  • 1/2 lb
    rice noodles
  • 1/2
    red onion, thinly sliced
  • 1 stalk
    celery, julienned
  • 1/2
    red bell pepper, julienned
  • 1 md
    carrot, julienned
  • fresh cilantro leaves, to garnish
  • lime wedges, to serve

How To Make nepali chicken noodle soup

  • 1
    Put all the paste ingredients in a blender. Process until you get a smooth liquid with no lumps in it.
  • 2
    Heat the oil in a pot over medium heat. Carefully add the crushed vegetables and cook until most of the liquid evaporates and it forms a paste that separates from the walls of the pot. This should take about 18 minutes. Stir the mixture often, scraping the sides and bottom of the pan with a rubber spatula so the paste cooks evenly and doesn't burn.
  • 3
    Meanwhile, season the chicken breasts with salt and pepper.
  • 4
    When the paste is ready, add 1 cup of the broth to it. Mix until it is well blended, then add the rest of the broth.
  • 5
    Add the chicken breasts, bring to a boil, then turn the heat down to a simmer. Cook, uncovered for about 10 minutes until the chicken cooks thoroughly.
  • 6
    Remove the chicken from the broth and reserve until it is cool enough to handle. Cut into bite size pieces. Add back to the broth.
  • 7
    Add the vegetables to the broth. Cover and simmer for 10 minutes or until they are tender.
  • 8
    Meanwhile, place the rice noodles in a pot with boiling salted water. Once the water boils again, remove the pot from the heat and let the noodles cook in the residual heat for 8 to 10 minutes (until tender but still firm). Drain, rinse with cool water to stop the cooking process, Drain again. Reserve the noodles.
  • 9
    To serve, place the noodles in a bowl, add some of the broth. Top with the vegetables and chicken pieces. Garnish with cilantro leaves and serve with lime wedges.

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