Chicken Thukpa (Himalayan Noodle Soup)

1/2 cup (125 mL) carrot(s), julienned

1/2 red pepper(s), medium, julienned

1/2 cup (125 mL) celery, julienned

2 cups (500 mL) baby spinach, fresh

3 cups (750 mL) chicken breast(s), leftover or deli roasted

6 cups (1.5 L) low-sodium chicken broth

1/2 lb (0.3 kg) rice noodles

1 clove garlic

1 tbsp (15 mL) ginger, fresh

1 tbsp (15 mL) red hot chili pepper(s)

1/2 cup (125 mL) cherry tomatoes, fresh

1/4 cup (60 mL) shallots, peeled

2 tbsp (30 mL) cilantro, fresh

1 tsp (5 mL) cumin, ground

1/2 tsp (2.5 mL) Szechwan pepper (Timur)

1/2 tsp (2.5 mL) black pepper, freshly ground

1 pinch asafoetida powder

1/2 tsp (2.5 mL) turmeric, ground

1 tbsp (15 mL) lime juice, fresh

1 tsp (5 mL) olive oil

1/2 tsp (2.5 mL) salt

1/4 cup (60 mL) cilantro, fresh, minced

1 Cut carrots, peppers and celery into julienne thin strips about 2 inch long (5 cm) and ¼ inch wide (0.5 cm). Measure out baby spinach and set aside.
2 Cut leftover roast chicken into bite size pieces and set aside. You can also poach chicken breast or thighs in the broth at this step if you do not have leftover chicken.
3 Heat chicken broth in a pot, add dry rice noodles and turn off heat. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
4 Make soup paste by combining garlic, ginger, hot chili pepper, cherry tomatoes, shallots, cilantro, ground cumin, ground turmeric, Szechwan pepper (timur), asafoetida powder and lime juice in blender or food processor. Blend until smooth.
5 Heat oil in soup pot. Add soup paste and fry for 30 seconds or so. Pour in chicken broth and mix well. Bring to a boil and reduce heat to low. Add prepared vegetables and chicken and simmer five minutes or until carrots are tender. Season with salt and pepper.
6 To serve, divide rice noodles between bowls. Pour soup over and garnish with fresh cilantro.