Chicken keema thukpa is a comforting Himalayan-style noodle soup loaded with minced chicken, fresh vegetables, and aromatic flavours. This dish is perfect for a cosy meal and can be prepared quickly at home. The broth is rich yet light, making it a favourite during colder days or whenever you crave a wholesome bowl of noodles with hearty ingredients.
To prepare this delightful soup, onions, garlic, and ginger are sautéed to release their aroma and create a flavourful base. Chicken keema is then added and cooked until tender. Fresh vegetables like cabbage, carrots, Bok Choy, and green peas bring texture and nutrients to the dish. Seasonings like soya sauce and vinegar add depth, while a bit of flour helps give the soup a silky consistency. The final touch of spring onions provides freshness right before serving.
Whether you enjoy bold spices or mild flavours, this recipe can be easily customized to suit your taste preferences. Serve it hot for a satisfying meal that blends taste, health, and the essence of the Himalayas in every spoonful.
Ingredients:
Oil, chopped onion, garlic, ginger, all-purpose flour, spring onion, cabbage, carrot, green peas, Bok Choy, salt, vinegar, soya sauce, chicken keema, noodles (optional to add with the soup)
Method:
- Heat oil in a pan and sauté onion, garlic, and ginger until fragrant.
- Add flour and cook for a minute, stirring well to avoid lumps.
- Mix in chicken keema and cook until it browns and turns tender.
- Add cabbage, carrot, Bok Choy, and peas, and stir for a few minutes.
- Season with salt, vinegar, and soya sauce as preferred.
- Add water to create a soup consistency and simmer until vegetables soften.
- Finish with spring onions and serve the thukpa steaming hot.
