Veg Thukpa Soup Recipe

Veg Thukpa Soup is a wholesome and comforting noodle soup originating from the Himalayan regions of Tibet and Nepal. This one-bowl meal features soft noodles, fresh vegetables, and a flavorful broth infused with ginger, garlic, and aromatic spices. Light yet nourishing, it is often garnished with spring onions and fresh cilantro, making it a perfect dish for cold days or when seeking a balanced, hearty vegetarian meal

Noodles Ingredients

1 Packet noodles

Water for boiling

Salt to taste

Step:1

Add water to a pot , set it on a high flame and bring it to boil , then the noodles and add it to the boil water and add salt to taste . Let the noodles cook in boiling water until they become soft boil , once it become soft switch off the flame and rest them for a while

Step:2

Once you feel the noodles are ready or cooked enough a sieve and strain the water . Drizzle some oil over the cooked noodles and mix well to coat the noodles with oil , keep them aside to be served after with the thukpa

Thukpa Ingredients

1 Tablespoon oil

1 Inch ginger (chopped)

1 Tablespoon garlic (chopped)

2-3 green chilies (diagonally cut)

1/3 Cup onions (sliced)

1/3 Cup tomatoes (sliced)

1/4 Tablespoon turmeric powder

1 Tablespoon red chili powder

1 Tablespoon jeera powder

1 Tablespoon garam masala

1 Pinch Sichuan pepper corn powder

1 Liter hot water

1/3 Cup carrot (julienned)

1/3 Cup red bell pepper (julienned)

1/3 Cup green capsicum (julienned)

1/3 Cup mushroom (sliced)

1/3 Cup cabbage (shredded)

2 Tablespoon soy sauce

Salt to taste

A pinch black pepper powder

1 Tablespoon vinegar

A small handful coriander (chopped)

1/3 Cup fresh spring onion (chopped)

Step:1

Set a wok on medium heat , let the wok heat nicely , lower the flame , add oil and heat it well . Further add ginger , garlic and green chilies cook them on high flame for a few minutes

Step:2

Then add the sliced onions and stir and cook for a minutes on medium high flame until the onions become translucent , Further , add the tomatoes and cook on high flame for a minutes

Step:3

Now al the powdered spices and cook them on high flame for a minutes . Add hot stock to the wok and bring it to a boil , once it start to boil add all the vegetable , soy sauce , salt to taste and black pepper powder stir well and cook for 2-3 minutes . Remember to keep the crunchiness of the veggies so do not overcook them

Step:4

Finish it by adding lemon juice , fresh coriander add fresh spring onion greens and stir once . Your thukpa soup is ready . Serve hot with cooked noodles and momo chutney

Momo Chutney Ingredients

3 Medium size tomatoes

15-16 NOS whole dry red chilies

A small handful fresh coriander (chopped)

3 Tablespoon spring onions

3-4 NOS green chilies

8-10 garlic cloves

1 Pinch sugar

Salt to taste

1 Tablespoon lemon juice

Step:1

In a large bowl , soak the dry red chilies in hot water for 1 hour . Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all on an open flame and char the skin from all sides , remove the tomatoes and keep in a bowl , cover it with a lid and let the tomatoes rest for a minutes . Drain this step will help to remove the skin efficiently

Step:2

Now take a tong , peel the skin of the tomatoes and cut them into 2 halves and keep it aside . In a food processor or a mixer grinder , add the coriander leaves , and the remaining ingredients of the chutney , use pules mode and grind into a semi coarse chutney , you can also choose to keep the texture of the chutney fine , your spicy Momo chutney is ready

Veg Thukpa Soup Recipe