This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.
She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.
I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.
Passang’s Tibetan Spicy Chicken Soup
2 cups pasta or noodles, cooked and set aside
1 lb chicken breast or thigh sliced or chopped fine
1 large onions, chopped
5-6 cloves garlic, chopped
1 inch ginger, finely chopped
2 plum tomatoes, chopped
1 small potato, thinly sliced
1 cup of daikon or turnip, thinly sliced
1 cup broccoli, chopped
1 bunch greens (kale/bokchoi/ spinach/swiss chard)
2 tsp. coriander powder
1 tsp turmeric
Cayenne pepper to taste
Salt and pepper to taste
- Heat 2 tbsp. olive oil in a stock pot.
- Add onions, garlic and ginger and stir for a minute.
- When the onions start to turn translucent, add coriander powder and turmeric.
- Mix well.
- Add the chicken and cook until the chicken is almost done.
- Add the potato and daikon.
- Add 7-8 cups of water to this mixture and allow it to come to a boil.
- Simmer for about 5 – 10 minutes until the potatoes are cooked through.
- Add the chopped broccoli.
- Add chopped greens, salt and pepper and boil for a few minutes until he greens wilt.
- Adjust seasonings.
- Add individual servings of pasta or noodles in small bowls and pour the soup over it and serve hot.