Thukpa: Hearty Tibetan Noodle Soup
A nutritious and spiced broth with silky noodles that warms both the body and soul with every spoonful.
40 min
Easy
Tibetana / Nepalí
2 servings
The story behind
I’ve got to tell you, this soup is one of my absolute favorites for a chilly day. Thukpa originally comes from the high altitudes of Tibet, and it’s amazing how something so simple can pack such a punch. It reminds me of those long family dinners where the only thing that matters is a hot bowl of food. It’s perfect for a cozy dinner, though in the mountains, people actually eat it for breakfast to brave the cold. I’d suggest pairing it with a strong black tea or even a light beer if you decide to make it extra spicy. It’s the kind of meal that makes you feel at home, no matter where you are.
Instructions
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1Cook the noodles according to the package instructions, drain them, and set aside.
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2In a large pot, sauté the onion, garlic, and ginger until fragrant and soft.
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3Add the shredded chicken and spices, stirring for a couple of minutes to let the flavors develop.
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4Pour in the chicken broth and simmer on low heat for about 10 minutes.
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5To serve, place a generous portion of noodles in a deep bowl and pour the hot broth over them.
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6Top it off with plenty of fresh cilantro and a squeeze of lime if you're in the mood for it.
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