Nepali · serves 2

Thukpa

Name: Thukpa
Total time: 30 min
Yield: 2 servings
Cuisine: Nepali
Ingredients: 200g noodles; 3 cups vegetables (cabbage, carrot, beans, capsicum), in strips; 1 onion, sliced; 8 garlic cloves, 1 inch ginger; 2 tomatoes; 1 tsp turmeric; 1 tsp red chilli powder; 1 tbsp soy sauce; 5 cups stock or water; Coriander, spring onion; 3 tbsp oil

Noodle soup with vegetables and a broth you build in ten minutes.

30 min Easy Vegetarian

Ingredients

200g noodles
3 cups vegetables (cabbage, carrot, beans, capsicum), in strips
1 onion, sliced
8 garlic cloves, 1 inch ginger
2 tomatoes
1 tsp turmeric
1 tsp red chilli powder
1 tbsp soy sauce
5 cups stock or water
Coriander, spring onion
3 tbsp oil

Method

Garlic, ginger and onion in oil, 3 minutes.
Tomatoes, turmeric, chilli powder, salt. Cook till pulpy — this paste is the flavour base.
Vegetables, 3 minutes on high so they stay crunchy.
Stock and soy, boil, then simmer 8 minutes.
Boil the noodles separately and put them in the bowl, then ladle the soup over. Cooking them in the broth makes it cloudy and thick.
Coriander, spring onion, chilli oil.

Questions people ask about Thukpa

How long does Thukpa take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of noodles in Thukpa?

Use any wheat or rice noodle. Rice noodles soak rather than boil, so read the packet.

Can I make Thukpa ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Thukpa vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

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