How long does Chicken Thukpa (Himalayan) keep in the fridge?

Chicken Thukpa (Himalayan) keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Thukpa (Himalayan) ahead of time?

Yes. Chicken Thukpa (Himalayan) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most indo-chinese chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Thukpa (Himalayan)?

Classic pairings include chilli-sauce. For a complete indo-chinese thali, add a dal, a dry sabzi, papad, and a sweet ending.

Indo-Chinese ChickenSoup Medium

Chicken Thukpa (Himalayan)

Name: Chicken Thukpa (Himalayan)
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indo-Chinese
Ingredients: 400 g chicken breast, shredded; 200 g wheat noodles; 1 L chicken stock; 1 tbsp ginger-garlic paste; 1 onion, sliced; 1 carrot, julienned; 1 cup spinach, shredded; 2 green chillies, slit; 1 tbsp soy sauce; 1 tbsp vinegar; 1 tsp Sichuan pepper; 1 tbsp sesame oil; 1 tsp salt; 0.25 cup coriander, chopped

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Broth + noodles

Time: 35 min
Serves: 3
Calories: 410 kcal
Protein: 38 g

0:00 / 1:32

Changes voice accent · Recipe stays in English

Method

1Heat sesame oil, fry ginger-garlic, onion and green chillies till soft.
2Add Sichuan pepper, pour in stock with soy sauce and salt; bring to a low boil.
3Slip in shredded chicken and carrot, gently bubble 8 minutes till the chicken is cooked.
4Cook noodles separately till al-dente, drain and split between bowls.
5Add spinach to the broth, turn off heat — it should wilt gently in residual heat.
6Ladle broth over noodles, finish with vinegar and coriander; serve steaming with chilli oil.

About this recipe

Built on chicken — swap with tofu cubes and a richer mushroom broth.

Ingredients

Method

About this recipe

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