Rasam Thukpa

Method

1. 1

   In a large stock pot add the oil. Once hot, add the garlic and ginger. Let it sear on a medium heat for 2-3 minutes or until lightly golden.

   GingerSunflower OilGarlic

2. 2

   Then add the whole spices and dry red chilli and toast for 1 minute.

   Star AniseDry Red ChilliCuminBlack PeppercornsCoriander Seeds

3. 3

   Once fragrant, add the onions and curry leaves and saute for 5-6 minutes or until they become lightly golden brown. Add the carrots, green chilli and chicken. Saute the chicken on a high heat for 5 minutes or until the chicken starts to brown.

   Chicken Curry CutCurry leavesGreen ChilliCarrotOnion

4. 4

   Just as the chicken starts to stick to the bottom of the pan, add the tomatoes. This will start to deglaze the pan. Add hing and coriander stems. Just as the bottom of the pot starts to turn deeply golden, pour in the water and scrape the bottom of the pan. Bring the water to a simmer, and simmer it for 60 minutes on a low heat.

   Coriander StemsAsafoetidaWaterTomatoSaltSalt

5. 5

   Add all the ingredients required (except for the oil) for the chilli oil into a heat safe bowl. Heat up the oil until it just starts to smoke and immediately pour it over the bowl containing the ingredients. Let it steep until the oil has fully cooled down.

   Roasted PeanutsGarlicCurry leavesPeanut OilRed Chilli FlakesWhite Sesame SeedsSalt

6. 6

   Cook the noodles according to package directions.

   Noodles

7. 7

   Once finished simmering, strain the broth, reserving both the solids and the broth. Shred the chicken while it's still hot.

8. 8

   To plate, add the noodles to the centre of the bowl and gently pour in the broth. Add all the garnishes along with the shredded chicken in a decorative pattern Serve Hot!