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Wednesday 27 August 2014

Thukpa (Noodle Soup - North East Indian Cuisine)


         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 Mcleodganj 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 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.




       
















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