Entree: India – Sikkim & Himalayan – Thukpa (Hearty Himalayan noodle soup with vegetables and optional meat)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Additional
10 min
Total
45 min
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (6 oz/170 g)
- 4 cloves garlic, minced (approx. 0.5 oz/15 g)
- 1 tbsp (15 g) fresh ginger, minced (approx. 0.5 oz/15 g)
- 2 green chilies, slit (optional) (approx. 0.4 oz/12 g)
- 2 medium tomatoes, chopped (8 oz/225 g)
- 1 medium carrot, julienned (4 oz/115 g)
- 1 cup (4 oz/115 g) shredded cabbage
- 1 small red bell pepper, thinly sliced (4 oz/115 g)
- 1 lb (454 g) boneless chicken thighs, trimmed and thinly sliced (optional)
- 6 cups (1.4 L) chicken or vegetable stock
- 8 oz (225 g) fresh wheat or egg noodles
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) turmeric
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lemon wedges, to serve
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic, ginger and green chilies and cook, stirring, 1–2 minutes until fragrant.
3. Stir in the chopped tomatoes, cumin and turmeric; cook until the tomatoes begin to break down, about 4 minutes.
4. Add the carrot, cabbage and bell pepper and sauté 2–3 minutes to soften slightly.
5. If using chicken, add the sliced chicken thighs and cook, stirring, until the edges are no longer pink, about 3–4 minutes.
6. Pour in the stock, bring to a boil, then reduce to a simmer. Cover and simmer 8–10 minutes until the vegetables and (if used) chicken are cooked through.
7. Meanwhile cook the noodles according to package directions, drain, and divide among serving bowls.
8. Stir the soy sauce, black pepper and salt into the simmering soup. Taste and adjust seasoning.
9. Ladle the hot broth, vegetables and chicken over the noodles. Garnish with chopped cilantro and serve with lemon wedges for squeezing over each bowl.
