Chicken Thukpa - Ladakhi Style

It is popular in Tibet, Bhutan, Nepal, and some parts of India. "Thuk" means heart so it is a heart warming dish. Fragrant, hearty and simple to prepare, this hot bowls of thukpa recipe is an easy midweek winter warmer.  Ultimate bliss on a cold winter day.
The first time I had this soup was in one of small outlet in a mall, the name itself got me interested as to what it might be,and I haven't forgotten the taste ever since.
Then i heard my mother-in-law talking about this recipe she had it in Darjeeling.
Out of sheer curiosity, i started research on it and got to know more about it.
What i love about this recipe is that all the ingredients of this soup are so handy, can make them anytime. You dont have to put much effort to make it tasty. In which way you prepare it, it will never disappoint you in terms of flavours and taste.
This recipe ingredients varies from region to region.
I have followed Ladakhi style.
A very good recipe. Very simple and makes a good weeknight dinner. As is I would say the below measurement feeds 2 people max, so u may want to double it for more people. Also if kids r going to be eating it, wld suggest adding chillies only in the garnish and not in the soup, as it becomes quite spicy. 

Enjoy this simple and easy to make and no-frills Thukpa and stay a little warmer in these cold days.

Ingredients:

Chicken legs  2
Onion 1
Carrot 1
Green Bell pepper 1
Ginger 1 inch
Spring onions 7
Green chilies 3
Coriander leaves
Garlic 4-5 cloves 
Salt
Lemon 1 tbsp
Water 500 ml 
Soy sauce 1 tsp
Olive oil 2 tbsp 
Handful of egg noodles (or regular noodles)

Method:

1. Take chicken legs in a stockpot. Pour water into the stockpot to cover the chicken completely. Cover the stockpot and boil the chicken on medium heat.
2. (Optional: You can add a bit of Salt, a Bay Leaf, Cinnamon Stick, 2 Cloves, Quarter Onion, 2 cloves of Garlic, a small pc. of Ginger to water while boiling chicken)
3. Once the Chicken is cooked, remove and allow it to cool down and remove the bones from boiled chicken leg, shred or cut to pieces. 
4. Transfer the stock in another bowl. Reserve it. 
5. Julienne ginger. Cut carrots into fine little sticks (1 and 1/2 inch). Slice the bell pepper vertically.
6. Chop 5-6 spring onions and halve 3 green chilies. Finely chop 4-5 garlic cloves.
7. Heat 2 Tbsp olive oil and add the chicken cubes. (You can fry till it turns golden brown, i prefer not to fry it so much)
8. Now add chopped onion and sliced carrot to the chicken.
9. Then add ginger, garlic, spring onions, bell pepper and green chilies. 
10. Sprinkle salt, pepper and some fresh coriander leaves and saute.
11. Add the reserved stock and let it simmer for about 2-3 minutes.
12. Squeeze in 1/2 lemon.
13. Add 1 tsp of soya sauce.
14. Stir the broth gently and cover it. Let it simmer away for 10 minutes.
15. Add handful of egg noodles in the broth and cook for 5 minutes.

Garnish with some spring onions, green chili and fresh coriander.