Thukpa

Instructions

1. Cut the chicken into 2 cm pieces and the carrots into rounds. Thinly slice the onion and tomatoes, finely chop the garlic and chili.
2. Heat the oil in a large saucepan over medium heat. Sauté the onion for 4 minutes, then add the garlic, ginger and chili and continue for 1 minute.
3. Add the chicken and brown for 3 minutes. Stir in the tomatoes, cumin, garam masala, salt and pepper, then cook for 3 minutes.
4. Pour in the stock and carrots, cover and simmer over low heat for 15 minutes, until the chicken is cooked through.
5. Meanwhile, cook the noodles for 2 minutes in boiling water, drain and rinse under cold water.
6. Add the spinach to the broth 2 minutes before the end of cooking. If you like, crack the egg into the soup and let it poach.
7. Divide the noodles into bowls, pour the very hot soup over them and sprinkle with chopped coriander before serving.