Name: Thukpa (Tibetan vegetable noodle soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2
Cuisine: Nepalese
Ingredients: 1 teaspoon rice bran oil; 150 g (5½ oz) Tibetan noodles, or any noodles of your choice; 300 ml (10½ fl oz) vegetable stock; 1½ teaspoons Chaat masala; ½ teaspoon salt; 2 eggs; 5 coriander (cilantro) sprigs, chopped, plus extra to garnish; a splash of mushroom soy sauce; ½ teaspoon chilli powder, or to taste; 75 g (2½ oz/1 cup) chopped cabbage; 1–2 Indian green chillies, chopped (vary the quantity according to taste); 1 tablespoon crushed garlic; 1 tablespoon grapeseed oil; 1 tomato, chopped; 1 small onion, chopped; a pinch of salt

Preparation info

Serves
2

Difficulty
Medium
Ready in
45 min

Appears in

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