A signature dish from the north eastern region of India, is very popular in Sikkim, Tibet, Bhutan and Nepal too. They have their own version. I had the opportunity to taste this delectable and hearty soup in Mcleodganj in Dharmashala.
I made a few twist from my side as I added omelette slices and red greens. But the end result was simply delicious and fulfilling. As I said earlier, just having a bowl of Thukpa gives one great satisfaction and it is also a perfect meal for any weight watchers.
- Handful of noodles, boiled aldente
- 5-6 cups chicken stock
- 1/2 cup boiled chicken, shredded
- 1/2 cup red, yellow and green capsicum, sliced finely
- 10-12 leaves of some greens / pak choy / baby spinach
- 1 omelette, sliced
- 1 1/2 tsp. oil
- salt and pepper to taste
- 1/2 tsp. red chili powder
- lemon juice to taste
- 1 tomato, chopped
- 1 onion, chopped
- 1" ginger, chopped
- 2-3 garlic cloves, chopped
- 2-3 green chilies
- 1 tsp. coriander-cumin powder
- 1/2 tsp. turmeric powder
- pinch of asafoetida
- 1 tsp. spring onions, chopped
- 1 tsp. coriander leaves to garnish
Grind onion, tomato, ginger, garlic and green chillies to a paste. Mix with coriander-cumin powder, asafoetida, turmeric powder and pepper powder. Keep aside.
Heat oil in a pan and saute this paste till oil starts to leave the sides of the pan. Add the stock, salt, pepper and red chili powder and simmer on low flame for 8 minutes.
Add the shredded chicken and simmer for a minute or two. Just before serving, add the capsicum slices and greens and simmer for a minute.
To serve, place the noodles in a bowl and pour the soup over it. Garnish with the sliced omelette, spring onions and coriander leaves.