Thukpa

This Tibetan thukpa is a truly delightful soup for any occasion. Whether sick or well, happy or in need of cheer, thukpa has your back with its comforting warmth and familiarity.

If you are always making a tomato or creamy vegetable soup and are looking for other options that might bring variety to your table, here is a recipe you need to try! It tastes great when consumed warm, make a batch and store it in a thermos, and you are all set for binge-watching your favorite shows on Netflix!

Health Benefits:

• A recent study has shown that button mushrooms can prevent multiple heart diseases. One of the major risks leading to heart disease is herogenesis, in which plaque forms on the arterial walls. Button mushrooms can reduce inflammation in the arterial cells, and even prevent white blood cells from getting stuck to arterial walls.

Ingredients

olive oil: 1 tbsp

sliced onion: 1

tbsp ginger garlic paste: 1

small carrots – cut into match sized pieces: 2

diced potato: 200 g

dozen sliced button mushrooms: 1/2

g cubed boneless chicken: 200

fresh green chilli: 1

tomato paste: 5 tbsp

water: 600 ml

salt to taste

pepper to taste

egg noodles: 200 g

handful roughly cut green spinach: 1

tbsp soy sauce: 3

lime – juiced: 1

spring onion – stalk chopped: 1

How To Make Thukpa

1. Heat olive oil in a pan and fry onions until they turn translucent.
2. Add ginger garlic paste and stir-fry.
3. Add carrots and continue to stir-fry for 2 minutes.
4. Add mushrooms, chicken, and potatoes, stir-fry, and cook for 2-3 minutes over medium heat.
5. Add cut green chilli and tomato paste, and mix thoroughly.
6. Add water and season with salt and pepper to taste.
7. Continue to cook over medium heat for about 17 minutes, until potatoes and carrots are cooked through and soft.
8. In a separate pot, bring water to boil and add the egg noodles. Cook according to the package instructions.
9. Remove noodles from water and split evenly through serving bowls.
10. Add spinach to the soup pot, mixing thoroughly, and allow to cook for about 4 more minutes.
11. Remove from heat and mix in lemon juice and soy sauce.
12. Pour over the egg noodles in the serving bowls and garnish with chopped spring onion.
13. Packing this for lunch? Make sure you carry it in an insulated Lunchkit or storage container

Did you know?

 Thukpa bears many similarities with momos. They are both comfort food well worth the effort put into them, and both came all the way from the mountains of Tibet to have a heavy influence on multiple cuisines around the world.