Thukpa Recipe

By | Published | Soup | One Comment

Ingredients:
Minced meat – 250 gms (beef/pork/mutton/chicken)
Egg noodles – 300 gms
Onion – 2 large, finely chopped
Onion leaves – 1 tbsp, chopped
Garlic – 3 flakes, chopped
Green chilli – 4 to 5 pieces, sliced

For soup
About 3 litres of clear bone soup or beef/pork/chicken/mutton stock
Salt – 1 tsp

Method:
1. Fry the chopped onions, garlic and green chillies together till the onions turn light brown.
2. Add minced meat to the pan and fry for 10 minutes.
3. Add salt to the fried meat and keep aside after cooking.
4. Boil 4 litres of water thoroughly and add the noodles and boil further for 2 minutes, stirring occasionally.
5. Drain the noodles immediately through a large sieve and run cold water over them to avoid sticking.
6. Squeeze the water from the noodles and transfer them to a serving bowl.
7. Pour hot soup into the bowl of noodles.
8. Put the fried meat-onion mixture and finely chopped green onion leaves on top of it.
9. Serve hot.

Thukpa, 4.0 out of 5 based on 1 rating
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Rating: 4.0/5 (1 vote cast)

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One thought on “Thukpa

  1. Kaustav Sen said on May 19, 2011 at 9:19 am

    There is also a type of thukpa recipe which is prevalent mainly in sikkim’s villages, commonly know, in hindi, as aaloo-jeera thukpa.
    In that, the noodle does not have any specific ingredient added to it during cooking, the potato is cut into fairly big 1/8th pcs and is fried, along with a few masalas and lots of jeera to make it spicy.this potato fry is added to the noodle and is served. the soup may also be there.

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