Back to 4 servings Meat 250 grams boneless chicken thighs or mutton, cut into bite-sized pieces 1 teaspoon turmeric powder, divided 1 teaspoon cumin powder, divided 1 tablespoon plain yogurt salt, pinch for marinade, to taste later Soup base 2 tablespoons mustard oil or vegetable oil, divided 1 large onion, finely sliced 1 tablespoon ginger-garlic paste 2 medium tomatoes, chopped 1 teaspoon coriander powder 0.5 teaspoon red chilli powder, or to taste 6 cups chicken or vegetable stock Vegetables 1 cup shredded cabbage 1 medium carrot, julienned 1 bell pepper, thinly sliced 1 cup chopped spinach Noodles 300 grams egg noodles or rice noodles Garnish 2 green chillies, chopped 1 lime, juiced, plus wedges to serve fresh coriander, finely chopped
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1 Step 1: Toss the meat with the 1 teaspoon turmeric, 1 teaspoon cumin, the yogurt and a pinch of salt. Marinate for at least 20 minutes.2 Step 2: Boil the noodles in a separate pot of lightly salted water until just tender. Drain, rinse in cold water, toss with a little of the oil and set aside.3 Step 3: Heat the remaining oil in a large pot over medium heat. Fry the onion until golden, about 8 minutes, then stir in the ginger-garlic paste until fragrant, about 1 minute.4 Step 4: Add the tomatoes, coriander powder and chilli powder. Cook, stirring, until the tomatoes break down and the mixture thickens, about 5 minutes.5 Step 5: Stir in the marinated meat and brown lightly on all sides, about 5 minutes. For chicken, the pieces should be lightly browned and cooked through in the broth, reaching 165°F (74°C) with no pink inside.6 Step 6: Pour in the stock and season with salt. Bring to a boil, then reduce to a steady simmer and cook for 20 minutes, until the meat is cooked through.7 Step 7: Add the cabbage, carrot, bell pepper and spinach. Simmer 5 to 7 minutes until the vegetables are tender but still bright.8 Step 8: Taste and adjust the salt and chilli. Stir in half the lime juice and keep the rest for garnish.9 Step 9: Divide the noodles among four bowls. Ladle the hot soup over them, distributing meat and vegetables evenly.10 Step 10: Finish each bowl with a scattering of chopped coriander and green chillies, then squeeze fresh lime over the top. Bring to the table steaming hot, with additional lime wedges on the side.getsaucepan.com/r/f05d4ade-ba50-5e76-a87b-53495d9a73a4
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