Thukpa is a Tibetan noodle soup. It originated in the eastern part of Tibet and became popular in Nepal, Bhutan, Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is a one pot meal with carbohydrates, protein, vitamins and minerals.
| Preparation Time: | 20 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Noodles | 1 cup |
| Red Onion | 1 medium |
| Tomatoes | 2 medium |
| Cabbage (patta gobhi) | 1 cup shredded |
| Green chilies | 2 |
| Garlic cloves | 3-4 cloves |
| Fresh coriander leaves | To garnish |
| Salt | 3/4 tsp |
| Soy Sauce | 1 tbsp |
| Vegetable Oil | 1 tbsp |
Method
- Slice onions.
- Chop tomatoes, green chillies and garlic finely.
- Chop Cabbage roughly.
- Heat oil in a pan. Fry sliced onions and chopped garlic till the onions are translucent.
- Add salt, chopped tomatoes and chopped green chillies and cook till tomatoes are mushy.
- Now add noodles and 3 cups of water and cook till the noodles are soft. Also add the soy sauce.
- Then add chopped cabbage and cook for 2 minutes.
- In the end, add chopped coriander leaves and serve Vegetable Thukpa hot.
Notes:
- In Leh, I saw that they roll out the roti, cut it in long pieces and drop it in the soup instead of noodles.
- You can pretty much use any vegetables in this soup.
Summary
Recipe Name
Thukpa
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)