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Jasha Nyazam

Bhutanese Minced chicken soup with chili flakes and spring onion.

Jasha Jaju is a comforting and flavorful Bhutanese chicken soup that combines tender minced chicken with aromatic spices in a light, nourishing broth. This traditional soup features finely minced chicken simmered with spring onions, garlic, ginger, and the characteristic Bhutanese touch of chili flakes that provides a gentle warmth without overwhelming heat. The soup is typically enriched with milk and butter, creating a creamy texture that perfectly complements the savory chicken and aromatic vegetables. Jasha Jaju is often served as a side dish or light meal, providing warmth and comfort while showcasing the delicate balance of flavors that defines Bhutanese cuisine.

Jasha Jaju Bhutanese Minced chicken soup with chili flakes and spring onion Bhutan Kitchen menu item

Price - ฿220

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History of Jasha Nyazam

Jasha Jaju represents a fusion of two important Bhutanese culinary traditions. “Jasha” refers to minced chicken dishes in Bhutanese cuisine, with Jasha Maroo (spicy chicken stew) being one of the most famous examples. “Jaju” is the traditional Bhutanese term for vegetable soup, typically made with milk and butter as base ingredients. The combination of minced chicken with the jaju soup format creates a unique dish that bridges the gap between hearty meat stews and light vegetable soups. This dish reflects the Bhutanese approach to cooking, where simple ingredients are transformed into comforting, nourishing meals that can be enjoyed throughout the year. The use of minced chicken makes the soup more accessible and easier to digest, while the addition of chili flakes maintains the Bhutanese love for spice in a more subtle form than the fiery Ema Datshi.

Nutritional Value of Jasha Nyazam

Nutrient

Range

Calories

-

Protein

10

Fat

9

Carbohydrates

14

Fiber

1

Sodium

550

Dietary Information:
A serving of Jasha Jaju (approximately 300g) contains:

  • Calories: ~180-220
  • Fat: ~8-12g (primarily from butter and chicken)
  • Sodium: Moderate
  • Carbohydrates: ~8-12g
  • Protein: ~18-22g (from minced chicken)
  • Fiber: ~1-2g (from vegetables)

Health Benefits:
Jasha Jaju offers several nutritional advantages:

  • High-Quality Protein: The minced chicken provides complete protein essential for muscle maintenance and repair
  • Low in Calories: Compared to other Bhutanese dishes, this soup is relatively light and suitable for weight management
  • Immune Support: Contains garlic, ginger, and spring onions which have natural antimicrobial properties
  • Bone Health: The dairy elements provide calcium for bone strength
  • Easy Digestion: The minced texture and gentle cooking make this soup easy on the digestive system

This soup is particularly beneficial for those recovering from illness, elderly individuals, or anyone seeking a light yet protein-rich meal.

How to make Jasha Nyazam?

Ingredients

  • 200g minced chicken
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 spring onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1-2 teaspoons chili flakes (adjust to taste)
  • 1/2 cup milk
  • 2 cups chicken broth or water
  • Salt to taste
  • Fresh cilantro for garnish
  • Optional: 1 small tomato, chopped

Preparation

  1. Prepare Ingredients: Finely mince the chicken if not already minced. Slice spring onions, keeping white and green parts separate. Mince garlic and ginger.
  2. Sauté Aromatics: Heat oil and butter in a saucepan over medium heat. Add the white parts of spring onions and sauté until soft and fragrant. Add minced garlic and ginger, cooking for another minute until aromatic.
  3. Cook Chicken: Add the minced chicken to the saucepan and cook, breaking it up with a spoon, until it turns white and is cooked through (about 5-7 minutes).
  4. Add Liquid: Pour in chicken broth or water and add chili flakes. Bring to a simmer and cook for 10-15 minutes to allow flavors to develop.
  5. Add Dairy: Pour in the milk and bring to a gentle boil for 2-3 minutes. If using tomato, add it at this stage.
  6. Season and Finish: Season with salt to taste. Add the green parts of spring onions and cook for another minute.
  7. Garnish and Serve: Garnish with fresh cilantro and serve hot. The soup should have a creamy texture from the milk and butter, with the minced chicken providing substance.
  8. Optional Variations: For a richer version, you can add a small amount of Bhutanese cheese or substitute some of the milk with cream.

Cooking Time: Approximately 25-30 minutes total.

Bhutan Kitchen

Company

Bhutan

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