Thukpa

One of the advantages of living in a country that is a melting pot of many cultures is that you get to taste many different cuisines. A decent Indian dish is the ideal mix of various flavors; only one chomp and the greater part of your senses are stirred. And some of the finest cuisines can be found in the Northeastern region; an exciting mélange of various tribes and cultures.
Most people perceive northeastern food to be momos or noodles. But it is rich and varied enough to fill your stomach and give you much food for thought.
One such dish is the Thukpa. It is boiled noodles, sifted and blended with vegetables and meat. It is famousespecially in the states of Sikkim, Assam, and Arunachal Pradesh.Since Thukpa has noodles submerged in hot soup, it makes for a great treat in places like Ladakh. It has its own particular bean stew plunged vinegar source.

INGREDIENTS
Rice noodles (Spaghetti) – 1 lb.
Chicken Broth-6 mugs
Flame broiled chicken breast, cut into slim 1/8 inch cuts – 1/2 lb
Carrot-cut in 3D shape – 1/2 container
Red chime pepper cut in 3D squares – 1/2 glasses
Cooking oil – 1 tablespoon
Salt and pepper, as required
Cleaved cilantro (to decorate) – 1 tablespoon
Elements for Soup Paste
Garlic minced 1 teaspoon
Ginger, minced 1 teaspoon
Red Chili Pepper-2 new
Tomatoes – 1/2 containers
New cilantro minced – 1 tablespoon
Cumin seeds -1 teaspoon toasted
Turmeric – 1/2 teaspoon
Peppercorn Szechwan (timur) – 1/2 teaspoon
Asafetida (Hing) powder-1/16 teaspoon
Lime Juice-1 table spoon naturally pressed

Method
Simmer half liter water in a big pan. When water starts to boil, include the Spaghetti.
At the same time blend all soup paste fixings into a thick paste; and save in a little bowl. A hand blender will prove the most useful for the job.
At the point when the spaghetti is delicate take it off the heat and splash the abundance water.
Wash the spaghetti in running chilly water.
In sauce dish heat cooking oil; include soup paste, broil for around 30 seconds
Include chicken broth and blend well.
Heat to the point of boiling; set heat to low and cook for a couple of minutes; change flavoring with salt and pepper.
Include all vegetables into the soup blend; cook for a couple of minutes or until delicate. Include the Spaghetti in the blend.
You may include more stock if a soupier consistency is wanted. Modify flavoring with salt and pepper.
To serve, empty soup stock into a serving bowl and include flame broiled chicken cuts and cooked rice noodles.
Serve instantly.
Include hot stew sauce or tomato Achar to the soup in the event that you crave fiery soup juices.

Thukpa