South Indian Chicken Noodle Soup

Ingredients

In this South Indian adaptation, the traditional Romanian chicken noodle soup is transformed into a spicy and tangy rasam-style soup. The addition of South Indian spices like mustard seeds, curry leaves, and turmeric gives the soup a distinct flavor profile. The use of tăieței, a Romanian noodle, adds a unique texture to the dish. We alse have the original recipe for Supă (de pui) cu tăieței, so you can check it out.

• 500g (1.1 lb) chicken, boneless and skinless, cut into small pieces 500g (1.1 lb) chicken, boneless and skinless, cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 200g (7 oz) tăieței (Romanian noodles) or vermicelli 200g (7 oz) tăieței (Romanian noodles) or vermicelli
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add mustard seeds and curry leaves. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute.
4. 4.
   Add chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
6. 6.
   Add chicken pieces and cook until they are no longer pink.
7. 7.
   Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes.
8. 8.
   Meanwhile, cook the tăieței (or vermicelli) according to package instructions. Drain and set aside.
9. 9.
   Once the chicken is cooked and the flavors have melded together, add the cooked tăieței to the soup. Stir well.
10. 10.
    Season with salt to taste.
11. 11.
    Garnish with fresh coriander leaves.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into small, bite-sized pieces for quick and even cooking.
• Tăieței (Romanian noodles) — If tăieței is not available, you can substitute it with vermicelli or any thin noodles of your choice.

Tips & Tricks

• For an extra kick of spiciness, add a finely chopped green chili along with the other spices.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the soup more tangy, squeeze in some fresh lemon juice before serving.
• If you prefer a thicker consistency, you can add a tablespoon of rice flour mixed with water to the soup and simmer for a few more minutes.
• Feel free to add vegetables like carrots, peas, or bell peppers to make the soup more nutritious.

Serving advice

Serve the South Indian Chicken Noodle Soup hot in bowls. It pairs well with a side of crispy papadums or crusty bread.

Presentation advice

Garnish the soup with a sprig of fresh curry leaves and a sprinkle of red chili flakes for an appealing presentation.