Tibetan thukpa soup

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The rains have arrived and the weather has become cool and pleasant!  A perfect day to have a one pot meal.  I love Thupka soup for its perfect mix of carbs and proteins.  It is nourishing and so so delicious.  Do give it a try.

What you need:

2 spring onions bulbs chopped

1 tsp ginger garlic paste

1 cup mushrooms sliced

2 tbsp tomato puree

1 green chilli

1/2 tsp tomato ketchup

1 chicken breast

1 carrot chopped

1/2 cup finely chopped spinach

1 tsp cilantro chopped

1 cup cooked noodles

1/2 tsp soy sauce

1 tbsp lemon juice

1 tbsp oil

Sea salt and black pepper to taste

How to make:

  1.  Heat oil in a pan and throw in the chopped spring onions.  Fry these till they are translucent.  Now add the ginger garlic paste and stir well.img_8630
  2. Add the sliced mushrooms to the pan now.  Stir and cook for a couple of minutes.  Now toss in the carrots, green chilli and chicken.  Mix well.  Cook on medium heat for 2-3 minutes.

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3.  Add the tomato paste and tomato ketchup and cook for another 2 minutes.  Then add 600 ml of water and let it cook for 10 minutes. Season with salt and pepper.

4.  Separately boil egg/rice noodles.  Drain the water and keep the noodles aside.

5.  Now add the spinach to the pan.  After 2 minutes throw in the cooked noodles and also add the soy sauce.  Let the broth simmer for 2-3 minutes as the flavors seep into the soup.

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6.  Squeeze the lemon juice into the soup.  Then garnish with chopped cilantro and the green part of the spring onions.

Enjoy!

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