How To Make Authentic Tibetan Thukpa At Home

Thukpa, a comforting Tibetan noodle soup, brims with a medley of vegetables all swimming in a rich, flavorful broth. This cozy dish, ideal for a heartwarming meal, promises a warm, nourishing experience in every bite.

Ingredients:

• For the Broth:
• 1 liter chicken or vegetable broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 tomatoes, chopped
• 2-3 green chilies, chopped (optional)
• 1 carrot, julienned
• 1 bell pepper, julienned
• 1/2 cup cabbage, shredded
• 200g cooked chicken or tofu (optional)
• 2 tablespoons soy sauce
• 1 tablespoon oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

For the Noodles:

• 200g noodles (rice noodles or egg noodles)
• Water for boiling

Instructions:

1. Prepare the Broth:

• Heat oil in a large pot over medium heat.
• Add chopped onions, garlic, and grated ginger. Saut until the onions are translucent.
• Add chopped tomatoes and green chilies (if using). Cook until the tomatoes are soft and pulpy.
• Pour in the chicken or vegetable broth and bring to a boil.
• Add julienned carrots, bell peppers, cabbage, and cooked chicken or tofu (if using).
• Let it simmer for about 10 minutes until the vegetables are tender.

2. Cook the Noodles:

• While the broth is simmering, bring a pot of water to a boil.
• Add the noodles and cook according to the package instructions until al dente.
• Drain the noodles and set aside.

3. Combine and Serve:

• Add soy sauce, salt, and pepper to the broth. Adjust seasoning to taste.
• Place a portion of cooked noodles in each serving bowl.
• Pour the hot broth with vegetables and chicken/tofu over the noodles.
• Garnish with fresh cilantro and serve with lime wedges on the side.