Name: Thupka Noodle Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Nepali
Ingredients: 200 g wheat noodles; 1 tbsp vinegar, or 1 tbsp lime juice; 15 g fresh coriander leaves, chopped, plus extra to garnish; 2-3 spring onions, finely chopped; 50 g cabbage, shredded; 1 tbsp soy sauce; Salt, to taste; 1 carrot, julienned; 1 large tomato, sliced; 2 peppers, julienned (1 red, 1 green); 2 tbsp vegetable oil; Chilli oil, to serve (optional); ½ tsp turmeric; 5 cloves of garlic, finely chopped; 2 green chillies, cut diagonally; 1 L vegetable stock or hot water; 1-inch piece of ginger, finely chopped; 1 tsp chilli powder; 1 medium onion, thinly sliced; ½ tsp ground cumin; Sichuan peppercorns, ground, to taste; 1 tsp garam masala

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Thukpa is a traditional noodle soup originating from Tibet which is popular in Nepal, Bhutan, and the Indian Himalayan regions. It’s made with noodles, vegetables, and sometimes meat or fish, all cooked in a flavourful broth. The recipe can be customised with a variety of ingredients, making it a versatile and nutritious option for a midweek meal.

I used to enjoy Thukpa during my college days in Delhi. There was a significant Tibetan community in the city, and refugees would prepare