Thukpa is a soup shared by both the Nepali and Tibetan Sherpa communities. “To handle the freezing winters in high altitude, their diet is heavily based on carbohydrates,” explains Santosh Shah in his cookbook, Ayla.
“The soup is laced with the uplifting warmth of cumin, turmeric and timmur peppercorns. Some cooks add cornflour to thicken the soup, but I prefer a thinner broth with my noodles.”
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Nutrition Facts
Thukpa – Sherpa noodle soup
Amount Per Serving
Calories 303
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 54mg18%
Sodium 1321mg57%
Potassium 896mg26%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 10g11%
Protein 26g52%
Vitamin A 3926IU79%
Vitamin C 93mg113%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Thukpa – Sherpa noodle soup
Healthy, hearty and comforting on a cold day.
Servings: 4 people
Calories: 303kcal
Equipment
- Food processor
- Saucepan
Ingredients
- 100 g soba noodles or egg noodles
- 3 tbsp vegetable oil
- ½ tsp hing (asafoetida)
- 300 g free-range chicken breast finely chopped
- ½ tsp ground turmeric
- 50 g carrots finely chopped
- 180 g mixed peppers finely chopped
- 50 g green French beans thinly sliced
- 80 g white cabbage finely shredded
- 1 tsp salt
- 800 ml chicken stock
- 2 tbsp fresh coriander chopped
- 1 lemon quartered, to serve (optional)
For the spice paste:
- 1 large garlic clove
- 4 tsp fresh ginger finely chopped
- 4 fresh green chillies roughly chopped
- ½ tbsp cumin seeds dry roasted
- 5 Sichuan peppercorns or timmur peppercorns
- ¼ tsp black peppercorns
- 1 tbsp fresh coriander chopped
- 1 small tomato deseeded and chopped
Method
- Start by making the spice paste. Place all the ingredients for the spice paste except the tomato in a small food processor or electric spice grinder. Blend until you get a paste. Add the chopped tomato and blend again. You should get a smooth, spoonable paste. You can make this paste in advance and keep it in the refrigerator for two to three days, or in the freezer for one month.
- Cook the noodles according to the packet instructions and set aside.
- Heat the oil in a large saucepan over medium heat. Stir in the hing and cook for a few seconds. Add the chicken and cook for five minutes, until slightly golden. Add the turmeric and cook for one minute.
- Add all the vegetables and stir-fry for a couple of minutes. Stir in the salt and spice paste until all the ingredients are well coated. Cook for a couple of minutes.
- Pour in the chicken stock, bring to the boil, reduce the heat and simmer for five minutes. Add the noodles and cook for a couple of minutes, just enough to reheat them.
- Adjust the seasoning to taste, add the chopped coriander and serve with lemon quarters for squeezing over.
Nutrition
Calories: 303kcal | Carbohydrates: 40g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1321mg | Potassium: 896mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3926IU | Vitamin C: 93mg | Calcium: 62mg | Iron: 3mg
Ayla: A Feast Of Nepali Dishes From Terai, Hills And The Himalayas by Santosh Shah is published by DK.
Ayla: A Feast of Nepali Dishes from Terai, Hills and the Himalayas
- Amazon Kindle Edition
- Shah, Santosh (Author)
- English (Publication Language)
Last update on 2024-04-23 / Affiliate links / Images from Amazon Product Advertising API
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