Thukpa (Sikkimese Noodle Soup)

In Gangtok's cold evenings nothing beats a big bowl of thukpa. Noodles, vegetables and chicken in a ginger-garlic broth, finished with a spoon of hot chilli sauce at the table. Use tofu for a vegetarian bowl.

Video by Gags Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• dairy-free · Mild
• Famous in Sikkim

Ingredients

• 200 g hakka or egg noodles
• 250 g chicken breast or firm tofu, sliced
• 2 tbsp oil
• 1 onion, sliced
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 tomato, chopped
• 1 carrot, 1 small cabbage wedge, a handful of spinach – sliced
• 1.2 litres chicken or vegetable stock
• 2 tbsp soy sauce
• ½ tsp black pepper
• ½ tsp cumin powder
• spring onions and coriander
• chilli sauce to serve

Method

1. Cook the noodles according to the packet, rinse and divide between bowls.
2. Heat the oil, fry onion, ginger and garlic for 2 minutes, then the tomato until soft.
3. Add the chicken (or tofu) and stir for 3 minutes.
4. Pour in the stock, add soy sauce, pepper and cumin and simmer for 8 minutes. Add carrot and cabbage for the last 4 minutes and the spinach for the last minute.
5. Ladle the hot soup over the noodles, top with spring onions and coriander and serve with chilli sauce.

Tip: A spoonful of Naga or habanero chutney in the bowl makes it truly Himalayan.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.