nepali chicken noodle soup

3 Pinches
Gulf Breeze, FL
Updated on Aug 1, 2017

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

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

  • Step 1
    Put all the paste ingredients in a blender. Process until you get a smooth liquid with no lumps in it.
  • Step 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.
  • Step 3
    Meanwhile, season the chicken breasts with salt and pepper.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
    Add the vegetables to the broth. Cover and simmer for 10 minutes or until they are tender.
  • Step 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.
  • Step 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.

Discover More

Category: Chicken Soups
Ingredient: Chicken
Culture: Indian
Method: Stove Top
Keyword: #Nepal

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