Thukpa

Ingredients:

• 2 large tomatoes, coarsely chopped
• 2.5 cm ginger root, peeled
• 4 cloves garlic, peeled
• 3 serrano peppers
• 2 teaspoons cumin seeds
• 2 tablespoons of vegetable oil
• 450 g of skinless and boneless chicken thighs
• 2 liters of chicken broth
• 1 large carrot, peeled and coarsely chopped
• 2 red, yellow, or orange bell peppers, coarsely chopped
• 1 cup coarsely chopped green beans
• 1 can (220 g) canned bamboo shoots, chopped
• 1 cup shredded white cabbage
• 170 g of thin rice noodles
• Juice of 1 lemon
• Finely chopped green onions, bean sprouts for topping

Preparation:

1. In a food processor, combine the tomatoes, ginger, garlic, serrano pepper, cumin, and vegetable oil and blend until smooth. Transfer the paste to a heavy-bottomed saucepan along with the chicken and cook over medium heat, stirring occasionally, until fragrant, 3-4 minutes.
2. Add broth to the chicken and bring to a boil.
3. Reduce heat to medium and add carrots, bell peppers, beans, bamboo shoots, and cabbage. Cover the pan and simmer over low heat until the vegetables are tender and the chicken is cooked through, 20-25 minutes.
4. Using tongs, transfer the chicken to a plate. Once it's cool enough to handle, shred it into bite-sized pieces and return it to the pan.
5. Add the noodles and lemon juice and cook until the noodles are tender, 4 to 6 minutes. Season with salt to taste.
6. Divide the thukpa among plates, garnish with green onions and bean sprouts and serve very hot.