Thukpa

Thukpa!

Imagine a cold evening…a warm bowl of soup in your hands…with noodles! This is exactly what thukpa is- noodle soup, loaded with veggies, mushroom and chicken! Originally from Tibet, this dish is widely savoured in the state of Sikkim and adjoining areas. This recipe is from Maps of India.  Full of veggies, this loaded dish is easy to make, with easily available ingredients. The mushroom and chicken make it even better! This noodle soup is soo full of flavours and is a change from the usual ready-made noodles. What better than a bowl of warm thukpa on a rainy day? 

Preparation time: 10 to 15 minutes| Cooking time: 15 to 20 minutesCourse: Main| Cuisine: Indian

Ingredients:

Oil- 2tblsp

Onion- ½ cup (chopped)

Ginger- 1inch piece (grated)

Garlic- 6 to 8 cloves

Cabbage- 1 cup (chopped)

Carrot- ¼ cup (chopped)

Mushroom- ¼ cup (chopped)

Green chilies- 1 to 2 (chopped)

Chicken- 150 gms (cut into cubes)

Plain noodles- 150 gms

Red chili powder- 1 to 2 tsp

Salt- to taste

Lemon juice- 2 tsp

Coriander leaves- for garnish

Method:

1.      Boil water in a large vessel. Add a tsp of oil and a little salt to it. When the water is boiling, add the noodles to it. Cook till al dente (just cooked).  Drain the water from the noodles and wash it under running water to bring it to room temperature. Drain well and keep it aside.

2.      Heat oil in a kadai. Add onion and fry for about 2 minutes.

3.      Now add grated ginger and garlic. Fry this for another minute.

4.      Then add green chili, mushroom, cabbage and carrot. Fry everything well for 2 to 3 minutes.

5.      Now add chicken pieces and mix well. Add 4 cups of water, red chili powder and salt. Mix everything well and cover and cook it in medium flame until chicken is fully cooked.

6.      Now add boiled noodles and lemon juice and mix well. Cook in low flame for 5 minutes so that the masala gets absorbed in the noodles.  When you get the desired consistency for soup, switch off flame.

7.      Garnish with coriander leaves serve it hot, in a bowl.  

Notes:

·        Washing the boiled noodles under running water is much needed. This keeps the noodles separate and non-sticky. So, don’t skip this step.

·        Increase spice levels according to your preference.

Step by step pictures         

 boil water in a vessel. add oil and salt to it.

when it starts boiling add noodles to it.

once noodles is cooked, drain the water 

and wash the noodles under running water.

drain the excess water and keep it aside

 heat oil in a pan.

add onion and fry well

 now add ginger and garlic

fry well until raw smell goes away

 now add mushroom, carrot, green chili

and cabbage. fry everything well.

 then add chicken cubes, water, red chili 

powder and salt. mix well and cover and 

cook till chicken is fully done.

 now add boiled noodles and lemon juice

mix well and switch off when you get the 

desired consistency for soup

 garnish with coriander leaves and 

serve hot in a bowl