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Sunday, November 08, 2015

Thukpa Tibetan Noodle Soup



Soups are perfect for rainy autumn evenings, be it hearty and chunky or clear and brothy with just a hint of vegetables and noodles.

Thukpa, ubiquitous in the northern Himalayan regions, is a version of noodle soup that is always popular as it is easy to make and easy to enjoy.

Some wheat noodles and veggies come together in broth/stock, with ginger, garlic, red onion, cilantro, spring onions, carrots, spinach, and optionally chicken, simmered gently, with a touch of garam masala powder for flavor and heat.

Of course, the authentic recipes call for making wheat flour noodles as little dumplings in the soup, but I went with packaged ready-made noodles from the store... One of these days, I might try my hand at the wheat flour fresh dumpling-style noodles for Thukpa.


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