Chicken Thukpa

Ingredients

• 300 g Chicken Thigh
• 180 g Egg Noodles
• 1.2 l Chicken Stock
• 1 pcs Onion
• 4 pcs Garlic
• 20 g Ginger
• 2 pcs Green Chili
• 1 pcs Tomato
• 1 pcs Carrot
• 150 g Cabbage
• 20 g Cilantro
• 2 tbsp Mustard Oil
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Black Pepper
• 1.5 tsp Salt
• 1 pcs Lime
• 1 tsp Timur

Method

1. Thinly slice {onion}, {green_chili}, {carrot}, and {cabbage}; dice {tomato}; mince {garlic} and {ginger}; roughly chop {cilantro}. Pat {chicken_thigh} dry so it sears instead of steams, then season with {salt}, {black_pepper}, and a pinch of {turmeric}.
2. Heat {mustard_oil} in a heavy pot over medium-high heat until just smoking. Add {chicken_thigh} in a single layer and sear for a few minutes per side until lightly browned and aromatic. Remove to a plate to keep the fond from scorching.
3. Lower to medium heat in the same pot. Add {onion} with a pinch of {salt} and sauté until softened and lightly golden. Stir in {garlic}, {ginger}, and {green_chili} until fragrant, then bloom {cumin}, the remaining {turmeric}, and half the {timur} briefly. Add {tomato} and cook until it breaks down and looks jammy, then pour in {chicken_stock}, scraping up the fond for deeper flavor.
4. Return {chicken_thigh} to the pot with {carrot} and {cabbage}. Bring to a gentle boil, then lower to a steady simmer and cook until {chicken_thigh} is tender and cooked through, the vegetables are just soft, and the broth tastes rounded. Taste and adjust with {salt}.
5. Cook {egg_noodles} in a saucepan of well-salted boiling water until just tender and springy. Drain well so the broth stays clear and the noodles keep their bite.
6. Shred {chicken_thigh} back into the broth, then add the remaining {timur}. Simmer briefly so the citrusy aroma blooms without turning flat. Stir in half the {cilantro} and squeeze in half the {lime} for brightness.
7. Divide {egg_noodles} between warm bowls and ladle over the hot broth, {chicken_thigh}, and vegetables. Finish with the remaining {cilantro} and serve with the remaining {lime} alongside for squeezing at the table.