Name: Bagthuk (Bhutanese potato & noodle soup)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Bhutanese
Ingredients: 1 teaspoon chilli flakes, or to taste; ½ bunch garlic chives, cut into 3 cm (1¼ inch) lengths; 1 large garlic clove, crushed; 500 g (1 lb 2 oz/3⅓ cups) wholemeal (whole-wheat) flour, plus extra for dusting; 1 teaspoon sichuan peppercorns, crushed using a mortar and pestle; 200 ml (7 fl oz) water; ½ teaspoon salt; 65 g (2¼ oz/½ cup) thinly sliced daikon (white radish); 4 potatoes, peeled and cut into 5 mm (¼ inch) thick rounds; 2 tablespoons virgin coconut oil; 1 litre (35 fl oz/4 cups) vegetable stock; 2 ripe tomatoes, chopped

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

This rich potato soup with wholemeal hand-cut noodles will warm you up, give you energy and fill you up too. I love the garlic chives and sichuan peppercorns: they are both very strongly flavoured, but make this soup unique.

I have not been to Bhutan, but I have visited Sikkim and the Hindu Kush mountains, as well as Darjeeling and Srinagar, all hill stations. In such places the locals are hardy, and things take on their own life: the climate is cooler, the air is fresh, the terrain

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of