Chicken Thenthuk (Tibetan Noodles Soup)
Chicken Thenthuk is a popular Tibetan hand-pulled noodle soup, especially known as a hearty, warming comfort food during cold winters. It consists of a flavorful broth (often chicken-based), mixed vegetables, and bite-sized pieces of hand-torn dough. It is regarded as a nutritious, high-protein meal.
Originating from Tibet,particularly the Amdo region, Thenthuk is widely enjoyed in Nepal and Himalayan regions of India (such as Sikkim and Ladakh).
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Knead the ingredients in a bowl to obtain a soft dough: wheat flour, oil, salt and a little water.
Cover it with a cloth and let it rest for 20 minutes.
Roll it flat and then cut it into thin strips.
Cut the chicken into small pieces.
Chop the tomatoes, the cabbage, the capsicums, the green beans and the onions.
Peel the carrots and grate them.
Cut the radish into slices.
Boil the cabbage, the capsicums and the green beans in hot water for 5 minutes.
Drain them when they are ready.
Heat the sunflower oil in a pan.
After 2 minutes add the chicken and cook them. Stir.
When the chicken is cooked, add the water and boil it.
When the water is boiling, add all the vegetables, the turmeric powder, the red chili powder and the cumin powder. Stir.
After 2 minutes, add the noodles strip into the boiling soup and stir.
At the same time, add the salt, the pepper and the soy sauce. Mix everything and cook on low heat until the pasta is cooked.
Pour all the contents into a bowl and add the Timur powder (or Sichuan pepper).
Garnish with the coriander leaves.
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