THUPKA - LADAKHI CUISINE - INDIAN COOKING



Thukpa is a Ladakhi noodle soup. Thupka can be had with meat and vegetables or with vegetables only. It is popular in  Ladakh, Tibet, Bhutan, and Nepal. Thupka is a heartwarming dish.

 

 

Ingredients:

120 gms cup carrot juliens

½ red pepper juliens

100 gms celery juliens

200 gms baby spinach

300-350 gms of leftover roasted chicken breast,

1.5 liters of low-sodium chicken broth

250 gm rice noodles

One clove garlic

Ten gms ginger

20 gms red hot chili pepper

100 gms cherry tomatoes

50 gms peeled shallots

20 gms coriander

Five gms cumin powder

2-3 gms of freshly ground black pepper

2-3 gms of freshly ground black pepper

One pinch of asafoetida powder

2-3 gms turmeric powder

20 m lime juice

5 ml olive oil

Salt to taste.


Recipe:

Prepare julienne of carrot,  red pepper, and celery.

Cut the leftover roast chicken into small chewable pieces.

Heat the chicken broth.

Add the rice noodles.

Switch off the flame.

Let the rice noodles stand in the hot broth for 10 minutes.

Remove the noodles. Retain the broth separately.

Make a smooth paste of garlic, ginger, hot chili pepper, cherry tomatoes, shallots, coriander leaves, turmeric powder, cumin powder, asafoetida powder, black pepper powder, and lime juice in a mixer grinder.

Heat the oil in a suitable vessel.

Add the paste.

Stir for 30 seconds

Add the chicken broth.

Mix well and bring to a boil.

Add the vegetable julienne and chicken.

Simmer till the carrot becomes tender.

Season with salt and pepper

Cooked noodles can be added to the bowls while serving.

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