Te first time I had this wonderful soup was in Gangtok, Sikkim in 2015, after reaching Gangtok at 3 pm we were out for lunch. Just opposite to our hotel there has been a small Tibetan restaurant, after asking for a light meal he suggested us to try Thukpa – A spicy Tibetan Soup, after hearing this interesting name and with curiosity what it might be we ordered and I haven’t forgotten the taste ever since. We came to know from that restaurant owner that Thukpa is a Tibetan noodle soup and generally meat based but you can get vegetarian version also as per individual taste. It is usually made with either egg noodles or rice noodles. . It is a wonderfully nourishing and warming dish and therefore an ideal dish meal for the winter and monsoon seasons.
Sometimes the mustard oil is used in Thupka to give it a Nepalese twist.
After coming back to Kolkata we got this recipe in Website FOODFOOD and tried this preparation at home.
Try once this wonderful Tibetan Soup at your home.
Palak (Spinach) – 1 small bundle, finely sliced
Potato (Aloo) – 1, cut in small pieces
Salt – ½ tsp or to taste
Red chilli powder (Lal Mirch) – ½ tsp
Soya sauce – 2 tbsp
Ginger (Adrak) – 1 tbsp, finely chopped
Garlic (Lehsun) – 4 cloves, finely chopped
Turmeric (Haldi) – ¼ tsp
Curry powder/ sambar powder – ½ tsp
Tomato (Tamatar) – 1 cored, cut in pieces
Butter (Makhan) – 2 tbsp
Ground black pepper (kuti hui kali mirch) – ½ tsp or to taste
Green onions (Hare Pyaaz) – 3 or 4 finely chopped
Noodles – 1 cup, cooked as per instructions on pack
Veg stock – 4 cups
Oil (Tel) – 2 tsp
Kopan masala / garam masala – 1 tbsp
For Kopan masala
Coriander (Dhania) seeds – 4 tbsp
Cumin (Jeera) seeds – 4 tbsp
Cardamom (Elaichi) pods – 20 (husk removed)
Cloves (Laung) – 20
Cinnamon (Dalchini) sticks – 2
Black pepper (Kali Mirch) – 1 tsp
Nutmeg (Jaiphal) powder – ¼ tsp
Step 1 – Heat 2 tsp of oil and add garlic, ginger, green onions and potato.
Step 2 – Add butter, tomato, kopan masala/ garam masala, haldi, red chilli powder, sambhar powder and salt. Mix and cook for 2-3 minutes.
Step 3 – Add veg stock and allow it to boil (till the potato cooks). Cover with lid.
Step 4 – add soya sauce, noodles and stir gently. Then add palak, freshly ground pepper and cook for 10 minutes more. Cover with a lid. Once cooked, serve hot.
Note: Toast all spices on pan (except nutmeg) over low heat. Brown slightly and then add nutmeg and grind all the spices in a mixer.
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