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