Sherpa Noodle Soup
There’s nothing like a warming bowl of soup on a cold day and, for something a bit more filling, a noodle soup is just the answer. Make a big batch of this freezable spice paste and you’ll be able to whip up this nutritious and hearty dish in a flash
● 100g soba or egg noodles
● 3 tbsp vegetable oil
● ½ tsp hing (asafoetida)
● 300g free-range chicken breast, finely chopped
● ½ tsp ground turmeric
● 50g carrots, finely chopped
● 180g mixed peppers, finely chopped
● 50g green French beans, thinly sliced
● 80g white cabbage, finely shredded
● 1 tsp salt
● 800ml chicken stock
● 2 tbsp fresh coriander, chopped
● 1 lemon, quartered, to serve (optional)
For the spice paste
● 1 large garlic clove
● 4 tsp fresh ginger, finely chopped
● 4 fresh green chillies, roughly chopped
● ½ tbsp cumin seeds, dry roasted
● 5 timmur or Szechuan peppercorns
● ¼ tsp black peppercorns
● 1 tbsp fresh coriander, chopped
● 1 small tomato, deseeded and chopped
1 Start by making the spice paste: Place all the ingredients for the spice paste except the tomato in a small food processor or electric spice grinder. Blend until you get a paste. Add the chopped tomato and blend again – you should get a smooth spoonable paste. You can make this paste in advance and keep it in the fridge for 2–3 days or in the freezer for 1 month.
2 Cook the noodles according to the packet instructions and set aside.
3 Heat the oil in a large saucepan over medium heat. Stir in the hing and cook for a few seconds. Add the chicken and cook for 5 minutes, until slightly golden. Add the turmeric and cook for 1 minute.
4 Add all the vegetables and stir-fry for a couple of minutes. Stir in the salt and spice paste until all the ingredients are well coated. Cook for a couple of minutes.
5 Pour in the chicken stock, bring to the boil, reduce the heat and simmer for 5 minutes.
6 Add the noodles and cook for a couple of minutes, just enough to reheat them.
7 Adjust the seasoning to taste, add the chopped coriander and serve with lemon quarters for squeezing over.