Its a classic Soup… the roots of which I’m not too sure. It has Tibetan influences and is extremely popular in the North Eastern states as well as in Himachal Pradesh.
A good thukpa has a luscious broth, perfectly cooked veggies and a good doze of silky noodles. Its a wholesome meal in itself and a one bowl wonder.
There are various versions of Thukpa, mine is very basic. Its basically how I like it. Tangy and fresh and I like to add a few mini veg momos in it as well.
The best part of Thukpa is how easy it is. Its ready in under 30 minutes and requires very little prep. The perfect go to meal for those days when you want something fancy but don’t want to put too much effort. Do try it this weekend and you will love it.
- 2 packs maggi or 70-80 gm noodles
- 1/2 cup sliced onion
- 1 tbsp finely chopped ginger
- 1 1/2 tbsp finely chopped garlic
- 1-2 green chillies chopped
- 1/2 cup carrot julienne
- 1/4 cup shredded cabbage
- 1/2 cup sliced capsicum
- 1/2 cup diced tomatoes
- 1 tbsp soy sauce
- Salt to taste
- 1/2 tsp chilli powder
- 2 tbsp oil
- Juice of 1 lemon
- Pinch of black pepper
- Few coriander leaves
How is it made
- Cook the noodles/maggi as per pack instructions in 5 cups water. If using maggi don’t add the masala.
- Drain the water and keep it aside.
- Spread the noodles on a tray and pour 1/2 tbsp oil on top and slightly spread the noodles to allow for them to cool.
- In a sauce pan heat the remaining oil. Add in the onion and sauté for 30-40 seconds.
- Add the ginger & garlic and sauté for another 30-40 seconds.
- Next comes the tomatoes- sauté for a minute.
- Add in the remaining veggies and sauté for a minute.
- Add the water drained from the noodles.
- Also add salt, pepper, red chilli and soya sauce.
- Cover and let it simmer for 4-5 minutes.
- Now add the lemon juice and coriander leaves.
- To serve, add a handful of noodles to a bowl and top with the soup. Serve immediately.