Thukpa- a hot Tibetan noodle soup made with mixing vegetables or chicken and goes well with the cold weather of north-eastern Indo-Tibetan border region. Famous in various parts of Bhutan (considered as porridge), Nepal, Sikkim, Nagaland, Assam and Arunachal Pradesh. Vegetables such as mushrooms, cabbage, onion etc are used in the preparation are common, so I thought why not enjoy this great taste with your family and friends.
The array of thukpa in Tibetan tradition include Gyathuk (Chinese noodle), Pathug (Hand-rolled pinched noodle), Thenthuk (Hand pulled noodle), Nepali noddle, Drethug.
NOTE: It can easily be vegetarian-friendly by eliminating non- vegetarian ingredients and adding chunks of potatoes or soybean if one wishes.
Ingredients for making Thukpa (serves 4)
- 2tb- Oil
- 1/2 cup (chopped)- Onion
- 1 cup (chopped)- Cabbage
- 1/2 cup (chopped)- Carrot
- 1/4 cup (chopped)- Mushroom
- 1 chopped- Green Chilli
- 150 gms – Chicken/Meat Balls/Prawns
- 150 gms- Noodles
- 1 tsp- Red chilli powder
- Salt to taste
- 2/3 tsp- Lemon juice
- Coriander for garnishing
How to make:
- Make a paste (using food processor) of garlic, shallots, and ginger.
- Boil the noodles and keep aside.
- Heat oil in a pan, add onions and fry for 2 min until it turns pinkish.
- Add ginger, shallots and garlic paste, fry for another 2 min.
- Add green chilli, mushroom, cabbage, carrot and fry for about 2 min.
- Add chicken/meat balls/prawns with 4 cups of water, red chilli powder, salt and cook chicken/meat balls/prawns until done.
- Add boiled noodles and lemon juice and mix well.
- Garnish with coriander leaves, Serve it Hot.
You may refrigerate Leftover soup up to 5 days.
Thukpa is also served with a bowl of plain rice.