Thukpa

Tibetan vegetable noodle soup

Preparation info

  • Serves

    2

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Possibly introduced in the distant past via China, this Tibetan soup is now a staple in Bhutan and Nepal, and very popular in the north-eastern states of India as well, with subtle variations depending on what is locally available.

Easy to make, this no-frills soup will help you stay a little warmer on those cold days.

Ingredients

  • 1 tablespoon grapeseed oil
  • 1 tablespoon crushed garlic
  • 1–2

Method

In a pressure cooker or heavy-based saucepan, heat the grapeseed oil over medium heat. Add the garlic and green chilli and cook for 30 seconds. Add the onion and cook for about 3 minutes, or until translucent, stirring frequently.

Stir in the tomato and cabbage and cook for about 5 minutes, until the vegetables are soft. Add the chilli powder, garam masala, and salt to taste, mixing wel