Thukpa Noodle Soup

Fancy a Thukpa bowl to beat the cold? Hot, spicy yet light, that’s thukpa noodle soup. A Tibetian recipe that is also popular in India.

Thukpa pronunciation is Thook Paaa, though many call it Thoop Kaa! Tongue twister for some I guess.

 

This is my vegetarian version of Thukpa. I have used vegetables that were available at home. You may use any vegetables that you like. Cauliflower, radish and coriander leaves may be included in the soup.

The stock packs in all the flavours, so add in as many varieties of vegetables (peels, heads, stalks) as you can. 

This is one soupy (rice) noodles that can be enjoyed without any guilt. The vegetarian thukpa noodle soup is actually good for health. It is really good for sore throat or common cold.

 I especially enjoy it as a meal in itself.

Click the link below to watch the video recipe:

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Thukpa Noodle Soup                      Serves 4

Ingredients:

The vegetables:

Onion (finely chopped) – 1 medium

Spring Onions (finely chopped) – 3

Bell peppers + Capsicum (finely chopped) – 4 tblsp

Green chilies (finely chopped) – 1 or 2

Ginger garlic paste – 1 tsp heaped

Button Mushrooms (chopped) – 2 to 3

Broccoli florets (chopped) – 2 to 3 tblsp

Carrots (finely chopped) – 2 to 3 tbsp

French beans (finely chopped) – 2 tblsp

Spinach (finely chopped) – 2 tblsp

Cabbage (finely shredded) – ½ cup

Lemon/Lime – 1

Tomato (paste) – 2 large

Boiled noodles – ½ cup to ¾ cup

Vegetable oil – 2 tblsp

Dark soy sauce – ½ tblsp

Dry spices:

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp or to taste

Pepper powder – ½ tsp or to taste

Salt – to taste

For the vegetable stock:

Vegetable peel and leaves

Water – enough to make 500 ml stock

Method:

1.    For the vegetable stock, add the vegetable peel and leaves to a pan. Add a lot of water and boil on low to medium heat for at least an hour.       Strain and reserve the stock.

2.    Heat oil in a deep pan. Add in the onions and spring onions, sauté till light pink. Add in the bell pepper, capsicum and green chillies, sauté  till the peppers release their aroma.

3.    Add in the ginger garlic paste and cook for a minute before adding in the tomato paste. Cook briefly, add in the dry spices. Cook stirring continuously till the oil starts separating.

4.    Add in the chopped vegetables (other than the cabbage). Cook for 2 minutes then, add the cabbage. Toss it up and add in the soy sauce. Mix well before adding in the stock. (you could add plain water if you don’t have stock).

5.    Bring it to a roaring boil. Check and adjust seasoning. Add in the noodles. Cover and cook on medium heat for 3 to 5 mins. (Adjust the soup by adding more stock or water if desired). Turn off the heat. Squeeze in some fresh lime juice and mix it well.

6.    Serve hot in bowls. Sprinkle with black pepper powder and garnish with chopped spring onions.

© Rinki’s Kitchen