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Thukpa
Himalayan vegetable noodle soup from Sikkim and Ladakh with ginger, garlic and greens
Thukpa is the warming noodle soup of the Himalayas, eaten in Sikkim, Ladakh and the Tibetan settlements of the hills on cold evenings. A gingery, garlicky broth is cooked with carrot, cabbage and tomato, then wheat noodles and spinach go straight into the pot. It's light yet filling, savoury with soy and pepper and as spicy as you like with chilli on the side. Serve in deep bowls with a squeeze of lemon. Chef's tip: cook the noodles in the soup only just before serving; left standing, they keep drinking up the broth and turn soft.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tbsp vegetable oil
- 1 onionthinly sliced
- 4 cloves garlicfinely chopped
- 1 tbsp gingerfinely chopped
- 2 green chilliesslit
- 1 tomatochopped
- 1 carrotcut into thin batons
- 5 ½ oz white cabbageshredded
- 5 cups vegetable stock or water
- 1 tbsp soy sauce
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp saltto taste
- 7 oz dried wheat noodles
- 3 ½ oz spinachroughly chopped
- 2 spring onionssliced
- 2 tbsp fresh coriander (optional)chopped
- 4 lemon wedges (optional)
- chilli sauce or chilli oil (optional)to serve
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Method
0/5 doneStep 1: Heat 1 tbsp vegetable oil in a large pot over a medium-high heat. Fry 1 onion for 3–4 minutes until soft and just golden at the edges, then add 4 cloves garlic, 1 tbsp ginger and 2 green chillies and stir for 1 minute until fragrant but not brown.
5 minStep 2: Add 1 tomato and cook for 2–3 minutes until it softens and collapses. This gives the broth body and a light colour.
3 minStep 3: Add 1 carrot and 5 ½ oz white cabbage and stir-fry for 2 minutes, then pour in 5 cups vegetable stock or water with 1 tbsp soy sauce, ½ tsp ground black pepper, ½ tsp ground cumin and ½ tsp salt. Bring to a boil and simmer for 5 minutes. Taste; the broth should be well seasoned before the noodles go in.
7 minStep 4: Add 7 oz dried wheat noodles and simmer, stirring to separate them, for the time on the packet, usually 4–5 minutes, until just tender.
5 minStep 5: Stir in 3 ½ oz spinach and half the 2 spring onions and cook for 30 seconds until wilted. Ladle into deep bowls, top with the rest of the spring onions and 2 tbsp fresh coriander, and serve with 4 lemon wedges and chilli sauce or chilli oil on the side.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 52 g
- Fat
- 6 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thukpa take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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