Laktho

Instructions

1. 1

   Prepare the Noodle Dough

   • In a large mixing bowl, combine 2 cups of all-purpose flour and 0.5 tsp of salt.
   • Gradually pour in 3/4 cup of warm water while mixing with your hand or a spoon to form a shaggy dough.
   • Turn the dough onto a clean surface and knead for 8-10 minutes until it becomes smooth, firm, and elastic. It should not be sticky.
   • Coat the dough lightly with oil, place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes, or up to 1 hour. This step is crucial for pliable noodles.
2. 2

   Sauté Aromatics and Chicken

   • Heat 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the ginger and garlic paste and cook for another minute until fragrant.
   • Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-6 minutes.
3. 3

   Build the Soup Base

   • Stir in the chopped tomatoes, turmeric powder, red chili powder, and ground Sichuan peppercorns (if using).
   • Cook for 5-7 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the mixture.
   • Pour in the soy sauce and mix well to combine.
4. 4

   Simmer the Broth

   • Pour in 8 cups of chicken broth. Add the remaining 1 tsp of salt and 0.5 tsp of black pepper.
   • Bring the soup to a rolling boil, then reduce the heat to a steady simmer while you prepare the noodles.
5. 5

   Pull and Cook the Noodles

   • Take the rested dough and divide it into 2-3 manageable portions.
   • On a lightly floured surface, roll one portion into a thin rectangle, about 1/8-inch thick.
   • Using a knife or pizza cutter, cut the dough into strips about 1-inch wide.
   • Pick up one strip, hold it by both ends, and gently stretch and pull it until it's about twice its original length and thinner. Be careful not to break it.
   • Immediately drop the pulled noodle directly into the simmering soup. Repeat with the remaining strips.
   • Allow the noodles to cook in the soup for 5-7 minutes. They are done when they float to the surface and are tender to the bite.
6. 6

   Finish and Serve

   • Once the noodles are cooked, stir in the chopped bok choy. Cook for just 1-2 minutes until the leaves are wilted but still vibrant green.
   • Taste the soup and adjust the seasoning with more salt or pepper if needed.
   • Ladle the hot Laktho into bowls, ensuring each serving gets a good amount of noodles, chicken, and broth. Garnish generously with fresh spring onions and serve immediately.