Thukpa

Method

1. Prep everything before you turn on the heat: cut the chicken into thin strips about 1 cm wide and 4 cm long. Thinly slice the onion, finely chop the garlic and ginger, slit the chillies lengthways and chop the tomato. Cut the carrot into thin matchsticks, shred the cabbage into 1 cm strips and roughly chop the spinach. Lightly crush the timur in a mortar or with the flat of a knife so it releases its citrusy aroma.

2. Heat the oil in a 20 cm pot over medium heat, add the onion and cook for 5 min, stirring often, until soft and golden at the edges. This browning gives the broth its depth.

   Add in this stepVegetable oil 1½ tbspOnion 1

   medium heat

3. Add the garlic, ginger and chillies and stir for 30 seconds until fragrant, then add the tomato, cumin, coriander, turmeric and timur. Cook for 5 min, pressing the tomato with your spoon, until it has broken down into a thick paste. If the spices start to stick, add a splash of water.

   Add in this stepGarlic cloves 3Fresh ginger 10 gGreen chillies 1Tomato 1Ground cumin ¾ tspGround coriander ¾ tspGround turmeric ¼ tspTimur (or Sichuan pepper) ½ tsp

4. Turn the heat up to medium-high heat, add the chicken and stir for 3 min until the outside is no longer pink and the strips are coated in the spice paste.

   Add in this stepBoneless chicken thighs 240 g

   medium-high heat

5. Pour in the stock and soy sauce, bring to the boil over high heat, then turn down to medium-low heat and simmer for 12 min. The chicken must be cooked right through: cut the thickest strip open; there should be no pink inside.

   Add in this stepChicken stock 900 mlSoy sauce 1 tbsp

   high heat→medium-low heat

6. While the soup simmers, bring water to the boil in a 18 cm pot over high heat, add the noodles and cook for 4 min (or as the packet says) until just tender. Drain and rinse briefly under warm water so they don't stick together. Cooking them separately keeps the broth clear and the noodles springy.

   Add in this stepWheat noodles (dried; fresh also fine) 140 g

   high heat

7. Add the carrot and cabbage to the soup and simmer for 3 min until tender but still slightly crisp. Stir in the spinach and garam masala, let the spinach wilt for 30 seconds, then taste and add salt.

   Add in this stepCarrot 80 gWhite cabbage 100 gSpinach 40 gGaram masala ½ tspSalt to taste

8. Divide the noodles between deep bowls and ladle the hot soup and vegetables over them. Top with chopped coriander and sliced spring onions and serve with lime wedges to squeeze over at the table.

   Add in this stepLime ½Fresh coriander 5 gSpring onions 1