Vegetable Thukpa (Tibetan Noodle Soup)
This simple and delicious Noodle Soup is a family favourite!
Servings: 2 Portions
Ingredients
- 2 nests of egg noodles I used fresh noodles but you can use dry noodles. If you use dry noodles, cook them to package instructions before starting this recipe.
- 1 tablespoon vegetable oil
- 1 large tomato, sliced
- 1 green chilli, sliced
- 1 knob of ginger, finely diced
- 2 garlic cloves, minced
- 1 red onion, finely sliced
The Spices
- ½ teaspoon chilli powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala curry powder or general medium curry powder if you don't have garam masala
Veggies & Seasoning
- 500 ml vegetable stock I used 1 tablespoon Yondu Umami Seasoning with 500ml water
- 2 carrots, julienned
- ½ red pepper, julienned
- ½ yellow pepper, julienned
- 3 tablespoon frozen peas
- ½ teaspoon sea salt
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- 1 spring onion, sliced
To Serve
- Coriander
- Wedge of lemon, squirted over the top
Instructions
- Before beginning your broth, make sure your egg noodles are cooked to package instructions. Set them aside until your broth is ready.
- Place a wok or frying pan on high heat. Add in your tablespoon of vegetable oil, follower by your garlic, ginger, green chilli, tomato, and red onion. Give it a good fry for 2 minutes, stir frequently to avoid burning.
- Then, add in all of your spices. Give it another stir.
- Pour in your vegetable stock, followed by your vegetables of choice and the soy sauce, salt, black pepper, and spring onion. Taste your broth and add in more spice/seasonings based on your preference.
- Prepare your serving bowls by adding in your noodles, followed by the Thukpa broth and veggies. Top with coriander and a squeeze of lemon, enjoy!