Thukpa Vegetable Noodle Soup Recipes

THUKPA

Steps:

• In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
• Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
• Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
• Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

THUKPA | VEGETABLE NOODLE SOUP

Steps:

• Boil the Noodles as per the instructions and keep it aside.
• In a wok, add in the oil.
• Once hot add the garlic and ginger and saute it for 30 seconds.
• Now add the green onion and saute until translucent.
• Now add the chopped carrot, cabbage and green beans.
• Saute on high heat for 3-4 minutes.
• Add in the mushrooms and saute for a minute.
• Now add the cumin powder, Garam Masala Powder, Red Chilly Sauce and Soy Sauce.
• Add the water and let the mixture come to a boil.
• Add in the boiled noodles and salt.
• One can adjust the quantity of spices as per their preference.
• Garnish with spring onions and serve.