Nepali Chicken Noodle Soup

Nepali Chicken Noodle Soup Recipe

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Lynette !

By
@breezermom

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • SPICE PASTE

  • 1 small
    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(s)
    celery, julienned
  • 1/2
    red bell pepper, julienned
  • 1 medium
    carrot, julienned
  • ·
    fresh cilantro leaves, to garnish
  • ·
    lime wedges, to serve

How to Make Nepali Chicken Noodle Soup

Step-by-Step

  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.

Printable Recipe Card

About Nepali Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Indian
Hashtag: #Nepal




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