In the cold of Darjeeling the Thukpa is a bowl of comfort. Served in restaurants and road side shacks alike. Like a dal this clear soup has many variations.
This recipe is a traditional simple household recipe. Authentic and not made just to suit a tourist's palate.
The soup is a complete meal on it's own when served with noodles or momos.
I personally like to add more chilli sauce, a little soya and lots more of the vinegar soaked green chillies to my bowl. That's the beauty of this dish, make a big batch and let everyone decide what they would like to add.
- 4 cup vegetables per person (cut into strips) - Carrots ,capsicum, beans n pokchoy ,can add spinach if not available
- Few green chillies chopped
- 10-12 cloves of garlic chopped
- 2" pc ginger chopped
- Chicken stock or vegetable stock
- 1 tsp soya sauce
- 2 tsp vinegar
- 2 tsp green chilli sauce
- Salt to taste
- Fresh Ground Pepper to taste
- 1 Tbsp oil
- Cooked protein ( chicken / paneer / tofu / prawn etc)
- Add the oil to a wok or kadai
- Add the chopped garlic to warm oil and stir fry for a minute
- Add in the chopped ginger and green chillies and stir till light brown
- Add the carrots stir fry for a minute
- Add the beans, followed by the capsicum then the cabbage
- At the end add the pokchoy or spinach
- Pour in hot stock
- Add the salt, pepper, soya sauce, green chilli sauce and the vinegar
- Taste to adjust
- Add in your cooked protein ( chicken here )
- Serve on it's own or with noodles or momos
This clear soup has a subtle flavour and is served with soya sauce, vinegar soaked green chillies and any red chilli sauce ( or try my chilli sauce ) on the side. Allowing everyone to tweak it to their own preference.
There is no cornflour or thickening agent in this soup. It is a clear broth soup.