Thukpa is a Tibetan noodle soup that became everyday food across Sikkim, Darjeeling, Ladakh and Arunachal Pradesh. In Gangtok's small eateries it arrives in a deep bowl with a side of fiery chilli paste, and on a cold, wet evening few things are more welcome. Thenthuk, with hand-pulled flat noodles, is a close cousin.
The broth is light but deeply savoury, built from garlic, ginger, onion and tomato with a touch of soy sauce, and the noodles and vegetables are cooked in it just before serving. Chicken, pork or egg are common additions; this version uses vegetables. Each person adjusts their bowl with chilli sauce, lime and spring onion.
At a glance
| Region | Sikkim |
|---|---|
| Cuisine | Sikkimese |
| Diet | Vegan |
| Course | Soup |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 3 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | No |
| Key ingredients | wheat noodles / cabbage / carrot / tomato / garlic |
Ingredients
- 150 g flat wheat noodles or egg-free hakka noodles
- 2 tbsp oil
- 1 onion, thinly sliced
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 green chillies, slit
- 1 tomato, chopped
- 1 carrot, cut into thin strips
- 1 cup cabbage, shredded
- 1/2 cup french beans, sliced
- 1/2 cup spinach leaves
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp cumin powder
- 5 cups vegetable stock or water
- Salt to taste
- 2 spring onions, chopped
- Lime wedges
- Chilli paste to serve
Method
- Cook the noodles in boiling salted water until just tender, 3-4 minutes. Drain, rinse in cold water and divide between bowls.
- Heat oil in a deep pan on medium heat. Fry the onion for 3-4 minutes until soft and lightly golden.
- Add garlic, ginger and green chillies and fry for 1 minute until fragrant.
- Add the tomato and cook for 3 minutes until soft, then add cumin powder and black pepper.
- Pour in the stock, add soy sauce and salt, and bring to a boil. Simmer for 5 minutes.
- Add the carrot and beans and simmer for 3 minutes, then the cabbage for 2 minutes and the spinach for 30 seconds. The vegetables should stay bright and slightly crisp.
- Ladle the hot soup and vegetables over the noodles. Top with spring onion and serve with lime and chilli paste.
Tips
- Cook noodles separately and add the soup at the table – noodles left in the broth turn soft and starchy.
- For chicken thukpa, simmer 250 g chicken on the bone in the stock for 25 minutes, shred and return.
- A few Sichuan peppercorns (timur) crushed into the broth give the authentic tingling note.
Serve with
Veg momos and a spoon of red chilli paste.