Thukpa

Thukpa
Thukpa

I have learned this recipe from one of my Tibetan friend, Emma. She is a thukpa fan, as well as me. It’s a fragrant, hearty and simple to prepare the dish. In my Ladakh tour, I went to Emma’s house and her mom served us this heartwarming dish. “Thuk” actually means heart and I was in love with this soup as it uses minimal oil and spices and the way they could still make a healthy wholesome meal.

“Thuk” actually means heart and I was in love with this soup as it uses minimal oil and spices and the way they could still make a healthy wholesome meal.

Thukpa
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

I have learned this recipe from one of my Tibetan friend, Emma. She is a thukpa fan, as well as me. It’s a fragrant, hearty and simple to prepare the dish. In my Ladakh tour, I went to Emma’s house and her mom served us this heartwarming dish. “Thuk” actually means heart and I was in love with this soup as it uses minimal oil and spices and the way they could still make a healthy wholesome meal.

Course: Meats, Soups
Cuisine: Tibetan
Servings: 4 people
Calories: 400 kcal
Ingredients
  • 1 tablespoon Ginger garlic paste
  • 7 oz (200 gram) Boneless chicken cut into bite size
  • Salt for seasoning
  • Black pepper for seasoning
  • 1 tablespoon Olive oil
  • 1 Onion slice
  • 2 Small carrots cut into strips
  • Half a dozen Button mushrooms
  • 1 Fresh green chili
  • 7 oz (200 gram) Egg noodles
  • 20 fl oz (600 ml) Water
  • 7 oz (200 gram) Potato diced
  • 5 tablespoon Tomato paste
  • 3 tablespoon Soy sauce
  • 1 Lime juice
  • 1 spring Onion stalk chopped
  • Handful of Spinach roughly cut
Instructions
  1. In a pan, heat oil.

  2. Then add the onions and fry it until it turns soft and translucent.

  3. Add 1 tablespoon ginger garlic paste and stir it.

  4. Then put the carrot strips and fry for another 2 minutes.

  5. Add the mushroom, chicken, and potato and stir fry it for 2 to 3 minutes.

  6. Put the green chili and add the tomato paste.

  7. Combine all the ingredients very well.

  8. Now pour in the water and season it with salt and pepper.

  9. Close the lid and cook it for about 17 minutes, until the veggies are soft.

  10. Meanwhile, in another pot, add adequate water and boil the egg noodles according to package instruction, for about 5 minutes.

  11. Once they are boiled, sieved them out of the water and share it among the bowls.

  12. Now remove the lid of the soup pot and add the spinach.

  13. Mix them very well and cook for another 4 minutes.

  14. When it reaches bit thick consistency, remove it from the heat and add the Soy Sauce and the lime juice.

  15. Now mix it very well and gobble the soup over the egg noodles in the bowl.

SERVE
  1. Garnish it with chopped spring onion and serve the thukpa steaming hot.

OUR DINE TABLE
  1. This soup picks me up, especially when I’m in a melancholy moment which gives the welcoming flavor dimension and so I can’t stop gobbling up. During winter nights, this soup will bring some warming light in your life. Even sometimes you can serve this soup with Steamed Momos and really you will find inner peace after a long day.

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Nutrition Details

CategoryAmount
Calorie 400
Fat 15 g
Cholesterol 50 mg
Protein 23 g
Carbohydrate 53 g
Sugar 7 g
Fiber 5 g
Sodium 1500 mg
Potassium 450 mg
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Article Categories:
Meats · Soups

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