Gluten Free Tibetan Thukpa Noodle Soup

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 medium tomatoes, roughly chopped
6 cups low-sodium chicken broth
2 cups green cabbage, thinly sliced
1 medium carrot, peeled and cut into thin rounds
6 oz whole wheat spaghetti, broken in half
2 cups baby spinach
1 tbsp tamari
salt and pepper, to taste

For serving

3 green onions (scallions), thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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