2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger,
peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless
chicken thighs
2 quarts chicken stock
1 large carrot, peeled and
coarsely chopped
2 red, yellow or orange bell peppers,
coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots,
drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions1.In a food processor, combine the tomatoes,
ginger, garlic, serranos, cumin and oil and
process until smooth. Transfer the paste to a
heavy-bottomed pot along with the chicken
and cook over medium-high heat, stirring
occasionally, until aromatic, 3 to 4 minutes.
Add the stock and bring to a boil.
2.Reduce the heat to medium and add the
carrot, bell peppers, beans, bamboo shoots
and cabbage. Cover the pot halfway and
simmer until the vegetables are tender
and the chicken is cooked through,
20 to 25 minutes. Using tongs, transfer the
chicken to a plate. Once it is cool enough
to handle, tear it into bite-sized pieces and
return it to the pot.
3.Add the noodles and lemon juice
and simmer until the noodles are tender,
4 to 6 minutes. Season with salt.
4.Spoon the thukpa into bowls, garnish
with scallions and bean sprouts and
serve very hot.THUKPA ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4
Make sure you
don’t overcook the
noodles, Maneet
says. They should
be slightly chewy..
rowing up in Ranchi, a city in eastern India,
Maneet Chauhan frequently traveled with
her family by train, sometimes spending
two or three days in the open-air cars. She didn’t
mind the long trips: In train stations throughout India,
vendors sell chaat, a broad term for savory street
snacks, so every stop was an opportunity to taste new
things. Decades later, the Chopped judge still thinks
about those journeys. “I got a glimpse of the amazing
diversity of Indian food,” she says. Her new cookbook,
Chaat, is filled with recipes inspired by memories—
like eating bhel puri at a historic Mumbai train
station, or warming up with a Tibetan noodle soup
called thukpa during a winter ride through Guwahati.
“I’ve had some of these dishes only once or twice, but
they made a profound impact on my life,” she says.
“Years later I still remember them.”OCTOBER 2020 ●FOOD NETWORK MAGAZINE 85
RECIPE AND PHOTO REPRINTED WITH PERMISSION FROM
CHAAT
BY MANEET CHAUHAN AND JODY EDDY. COPYRIGHT © 2020.
PHOTOGRAPHS BY LINDA XIAO. PUBLISHED BY CLARKSON POTTER, A DIVISION OF PENGUIN RANDOM HOUSE, LLC.weekend
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Bean sprouts''
You might not think to put chiles
and cumin seeds in a noodle soup,
but it's a simple way to add flavor