Red Meat Allergy Friendly Tibetan Thukpa Noodle Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.9(3)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp extra virgin olive oil
- 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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