THUPA - Darjeeling Style

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. 

INGREDIENTS 

• 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) 

METHOD 

• 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

ACCOMPANIMENTS 

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.