This is a very popular street food from the North Eastern regions of India. I remember having this delicious soup in McLeod Ganj in Dharamshala. Every region has their own version. Having just a bowl of this healthy and yummy Thukpa, especially during winters gives one great satisfaction and is also a perfect light meal.
- 1 cup noodles / 1 small packet
- 2 chicken cubes, crumbled
- 1 tbsp. oil
- 1 tsp. garlic, chopped
- 1 cup assorted Bell Pepper, cubed
- 1 onion, cubed
- 4-5 stalks bok choy, roughly chopped
- salt to taste
- 1/2 tsp. pepper powder
- 1/2 tsp. red chili powder
- 1 tbsp. red chili sauce (opt)
- 1 egg omelet, shredded
- 1 tbsp. spring onion, chopped
- 1 tbsp. lemon juice (opt)
Heat oil in a pan and sauté the garlic till it changes color. Add the chicken cubes, 3 & 1/2 cups water and bring it to a boil.
Add the noodles and boil for a minute. Add the bell peppers, onion, salt, pepper, chili powder and chili sauce. Let it boil for a minute.
Now add the bok choy and simmer further for a minute. Switch off the flame and add the lemon juice. Mix well.
Serve in individual bowls. Garnish with the shredded omelet and spring onion.
This is a signature dish from the North Eastern regions of India, which is very popular especially in Sikkim, Tibet, Bhutan and Nepal. They have their own version. I had the opportunity of tasting this delectable and hearty soup in McLeod Ganj in Dharmashala.
I tweaked it a bit by adding some sliced omelette ad red greens. And the end result was simply delicious and wholesome. A great comfort food, just a bowl of Thukpa gives one great satisfaction and it is also a perfect meal for weight watchers.
- Handful of noodles, boiled al dente
- 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 / bok 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 chilies to a paste. Mix with coriander-cumin powder, asafoetida, turmeric powder and pepper powder. Keep aside.
Heat oil in a pan and sauté 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.
