Thukpa is a hearty and flavorful Nepali noodle soup that is popular in the mountainous regions. It is made with a rich broth, vegetables, and meat (usually chicken or beef), and is perfect for a warming meal. Here’s how to make it:
Ingredients:
- 200g noodles (rice or wheat noodles)
- 200g chicken breast, thinly sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 bell pepper, julienned
- 1 cup spinach leaves
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
- Green onions, chopped for garnish
Instructions:
- Cook the Noodles:
- Cook the noodles according to package instructions. Drain and set aside.
- Prepare the Broth:
- In a large pot, heat the vegetable oil over medium heat.
- Add the finely chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the chopped tomatoes and cook until they break down into a sauce.
- Add the Vegetables and Chicken:
- Add the julienned carrot, shredded cabbage, julienned bell pepper, and sliced chicken to the pot.
- Stir in the ground turmeric, ground cumin, ground coriander, salt, and pepper. Cook for about 5 minutes, until the vegetables are tender and the chicken is cooked through.
- Simmer the Soup:
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for about 15 minutes to allow the flavors to meld together.
- Add the spinach leaves and soy sauce, and cook for an additional 5 minutes.
- Assemble the Thukpa:
- Divide the cooked noodles among serving bowls.
- Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of vegetables and chicken.
- Garnish with fresh cilantro and green onions.
Enjoy your Thukpa, a comforting and nourishing Nepali noodle soup perfect for any occasion!