Best 2 Thukpa Recipes

Thukpa is a delicious and nutritious noodle soup that originated in Tibet and is popular throughout the Himalayan region of Nepal, Bhutan, and Sikkim. With its comforting broth, tender noodles, and an array of flavorful vegetables, thukpa is a hearty and satisfying meal that can be customized to suit individual tastes and preferences. This article presents a collection of the best thukpa recipes, each carefully curated to capture the authentic flavors and textures of this classic dish. From traditional Tibetan recipes to modern variations with a twist, these recipes will guide you in creating a delicious bowl of thukpa that will warm your soul and tantalize your taste buds. Whether you're a novice cook or an experienced chef, you'll find a recipe here that will inspire you to create a memorable thukpa experience.

Here are our top 2 tried and tested recipes!

THUKPA

Thukpa image

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger, peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
2 quarts chicken stock
1 large carrot, peeled and coarsely chopped
2 red, yellow or orange bell peppers, coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots, drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions
Bean sprouts

Steps:

In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

CHICKEN THUKPA

Chicken Thukpa image

Make and share this Chicken Thukpa recipe from Food.com.

Provided by Tulsi Regmi

Categories Nepalese

Time 45m

Yield 3 serving(s)

Number Of Ingredients 21

Ingredients

1 lb rice noodles
6 cups chicken broth
1/2 lb grilled chicken breast, cut into very thin 1/8 inch slices
1/2 cup carrot, julienned
1/2 cup red bell pepper, julienned
1/2 cup celery, julienned
1 cup spinach, washed and cut into pieces
1 tablespoon cooking oil
salt and pepper, as needed
1 tablespoon chopped cilantro (to garnish)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 fresh red chili peppers
1/2 cup cherry tomatoes
2 shallots, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon toasted cumin seed
1/2 teaspoon turmeric
1/2 teaspoon szechwan peppercorn (timur)
1/16 teaspoon asafoetida powder
1 tablespoon freshly squeezed lime juice

Steps:

Cook noodles in boiling salted water until slightly undercooked.
Drain and rinse; reserve in a large bowl.
In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
Add chicken broth; mix well.
Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
Add all vegetables into the soup mixture; cook for a few minutes or until tender.
You may add more broth if a soupier consistency is desired.
Adjust seasoning with salt and pepper.
To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
Garnish with chopped cilantro.

Tips:

Choose the right noodles: Thukpa can be made with a variety of noodles, including wheat noodles, rice noodles, and buckwheat noodles. Choose a noodle that is thick and chewy, and that will hold up well in the soup.
Use a variety of vegetables: Thukpa is a great way to use up leftover vegetables. Some common vegetables used in thukpa include carrots, potatoes, onions, bell peppers, and spinach.
Don't be afraid to experiment with spices: Thukpa is a versatile dish that can be customized to your own taste. Feel free to add different spices and herbs to the soup, such as ginger, garlic, cumin, and coriander.
Serve with your favorite toppings: Thukpa can be served with a variety of toppings, such as hard-boiled eggs, cilantro, and chili sauce.

Conclusion:

Thukpa is a delicious and easy-to-make soup that is perfect for a cold winter day. It is a versatile dish that can be customized to your own taste, and it is a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give thukpa a try.