By Tanisha Salwan
3 carrots 1 tsp ginger 3 to 4 cloves garlic 1 tbsp corn flour ¼ tsp asafoetida 400 gm chicken thighs 2 tbsp vegetable oil Handful of coriander leaves ½ tsp cumin powder 7 cups chicken stock 350 gm rice noodles
Take garlic, ginger, hing and cumin powder and make a fine spice powder.
Heat oil and add in the spice paste. Stir well for 5 to 6 minutes.
Add in the chicken stock and let it boil for 10 to 15 minutes. Add chicken thighs and boil again. Shred the chicken.
Heat a pan and boil noodles. Drain the noodles when done and keep aside.
Add in the chopped carrots to the stock and simmer it for a few minutes.
Take bowls and add noodles in equal proportions. Add the shredded chicken and prepared stock. Serve.