Sikkim Thukpa Noodle Soup Himalayan Tibetan

Method

1. 1

   Cook the noodles separately: Cook the wheat noodles in a large pot of boiling salted water according to the packet instructions. Drain and rinse with cold water to stop cooking. Drizzle a few drops of oil to prevent sticking. Keep aside.

2. 2

   Prepare the broth: In a large pot heat 1 tbsp oil on medium. Add minced garlic and grated ginger. Fry for 30 seconds.

3. 3

   Add onion: Add finely chopped onion. Cook 6 minutes until golden.

4. 4

   Add tomatoes: Add chopped tomatoes. Cook 5 minutes until soft.

5. 5

   Add spice powders: Turn to low. Add turmeric, red chilli powder and coriander powder. Stir 1 minute.

6. 6

   Add chicken and water: Add chicken pieces. Stir to coat with the spiced tomato. Add 4 cups water and salt. Bring to a boil.

7. 7

   Simmer until chicken is cooked: Reduce heat. Simmer covered for 20 minutes until chicken is completely cooked through.

8. 8

   Add vegetables: Add sliced carrot and shredded cabbage to the simmering broth. Add soy sauce if using. Cook 5 more minutes until vegetables are just tender.

9. 9

   Taste the broth: The thukpa broth should be spiced, slightly sour from tomatoes and clear. Adjust salt.

10. 10

    Assemble and serve: Divide the cooked noodles among 4 deep bowls. Ladle the hot broth with chicken and vegetables over the noodles. Garnish with sliced spring onions and coriander leaves. Serve immediately — the noodles absorb the broth quickly.

11. 11

    Note: Thukpa is the Tibetan noodle soup that has become one of the most commonly eaten preparations across the entire eastern Himalayan belt — Sikkim, Darjeeling, Arunachal Pradesh and Assam. In Sikkim, both Bhutia and Nepali communities have their own versions — the Bhutia version is more Tibetan in character while the Nepali version uses more Indian spicing. Eaten as a dinner or warming lunch in cold mountain weather, thukpa is the Himalayan equivalent of what a warming bowl of soup means in other parts of the world.