Thukpa is boiled noodles, filtered and mixed with vegetables and meat items.It is very popular in Kathmandu and Mountain region of Nepal.It is eaten mostly during winter. Thukpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm.
It has its own chili dipped vinegar source. People prefer hot and spicy tomato Achar with this item too. Thukpa is eaten generally for Khaja at noon or meals in night.
- Rice noodles or (sapaghetti)
- chilli powder
- Coriander Powder
- Lime Juice
- Chicken Borth
For Soup Paste: Garlic minced 1 teaspoon Ginger, minced 1 teaspoon Red Chili Pepper-2 fresh Tomatoes -1/2 cup Fresh cilantro minced -1 tablespoon Cumin seed-1 teaspoon toasted Turmeric -1/2 teaspoon Peppercorn Szechwan (timur)-1/2 teaspoon Asafoetida (Hing) powder- 1/16 teaspoon Lime Juice- 1 table spoon freshly squeezed Grind this all into a paste.
Boil half liter water in a big pan. When the water starts having bubbles add the Spaghetti. In the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small bowl. When the spaghetti is soft take it off the heat and soak the excess water. Wash the spaghetti in running cold water.
In a sauce pan heat cooking oil; add soup paste, fry for about 30 seconds Add chicken broth and mix well. Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper. Add all vegetables into the soup mixture; cook for a few minutes or until tender.
Add the Spaghetti in the mixture You may add more broth if a soupier consistency is desired. Adjust seasoning with salt and pepper. To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately. Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.