Originating in Tibet, thukpa is popular not only in Nepal but in many of the states surrounding that region like Sikkim and Assam.
Hand-pulled noodles (or even a pasta of your choice) are simmered in a meat, vegetable and spice-laced aromatic broth and finished with lime and herbs. Their version of thukpa is somewhat spicy.
As Nepalese food consist spiciness, adding some chilli powder or chopped green chillies will not just add the fieriness but adds flavor as well.
The thukpa is a warm, nutrient-rich one-pot meal. Thanks to the healthy ingredients, the noodle soup is packed with some amazing health benefits.
Onions contain vitamins, minerals and phytochemicals, and regular consumption of onions helps boost the digestive system. The Thukpa is your go-to recipe when you are under the blue or just want an easy fix to warm you up on cold days.
Ingredients
500 g rice noodles
500 g of thin slices of grilled chicken breast (exclude for vegetarian version)
1 tablespoon of oil
About 5 cups of cooked chicken broth (exclude for vegetarian version)
A red bell pepper cut into thin strips
One large carrot cut into thin strips
Salt and black pepper, to taste
chopped cilantro for garnishing
Ingredients for Soup Paste
Two cloves of finely chopped garlic
About 1cm of fresh finely chopped ginger
2 fresh red birds eye chilis (or more if desired)
3 chopped tomatoes
1 tablespoon of fresh chopped cilantro
1 teaspoon of slightly toasted cumin seed
½ teaspoon of turmeric
½ teaspoon of Szechuan red pepper (known as Timmur)
1 tablespoon lime juice
Instruction
Boil water in a large pot and add the rice noodles.
Add some oil into the water to avoid noodles from sticking together.
Once the noodles are cooked remove from the heat and drain the water. Rinse with cold water to stop noodles from over cooking.
Use an electric blender or pestle and mortar to combine the ingredients for the soup paste.
Blend the ingredients until a moderately thick paste is formed. Keep aside in a bowl.
Heat a pot and add 1 tablespoon of oil and gently swirl so base and sides are covered.
Add the paste on high heat for about 1/2 to one minute to get the mixture cooked slightly then set the heat to low.
Add the chicken broth and leave it to the boil (about 5 minutes) and season with salt and black pepper.
Next, add the vegetables, cook until tender. Turn off the heat.
Now, add 1 portion of noodles into a bowl.
Top the noodle with the broth and then garnish with cilantro and few drops of lime juice.
Enjoy hot.
