nepali chicken noodle soup
Chicken soup that is native to Nepal. It uses rice noodles and fresh vegetables!
No Image
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- SPICE PASTE
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled
- 1 1/2 - inch fresh ginger, peeled and roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cayenne pepper
- 1 - green chile pepper, chopped
- 1/2 pound tomatoes, roughly chopped
- 1/4 cup fresh cilantro,chopped
- 1 pinch asafoetida powder
- 1 tablespoon lime juice
- 1 teaspoon honey
- SOUP:
- 1 tablespoon sesame oil
- 6 cups unsalted chicken broth
- 1 pound skinless boneless chicken breasts
- 1/2 pound rice noodles
- 1/2 - red onion, thinly sliced
- 1 stalk 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
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Step 1Put all the paste ingredients in a blender. Process until you get a smooth liquid with no lumps in it.
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Step 2Heat 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.
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Step 3Meanwhile, season the chicken breasts with salt and pepper.
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Step 4When 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.
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Step 5Add 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.
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Step 6Remove the chicken from the broth and reserve until it is cool enough to handle. Cut into bite size pieces. Add back to the broth.
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Step 7Add the vegetables to the broth. Cover and simmer for 10 minutes or until they are tender.
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Step 8Meanwhile, 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.
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Step 9To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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