Thukpa
Thukpa is a traditional Tibetan soup that is made with noodles, vegetables, and meat. This recipe is gluten-free and non-vegetarian, making it suitable for those with gluten allergies and those who consume meat. It is also a great source of protein and fiber, thanks to the meat and vegetables. People with soy allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
169 kcal
Protein
13 g
Carbs
15 g
Fat
6 g
Fiber
2 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Rice Noodles (cooked)
1 small bowl (100g)
Carrot
0.25 cup, sliced (50g)
Chopped Onion
0.5 small cup (50g)
Green Bell pepper
0.25 cup, sliced (50g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Grated Ginger
1 tsp (3g)
Soy sauce
2 tsp (10g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Plain Water
4 small cup (800g)
Instructions
Preparation
-Cut chicken into small pieces.
Cooking Steps
Heat oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until the onion turns translucent.
Add the chicken pieces and sauté until it turns golden brown.
Add the chopped tomatoes, sliced capsicum, and sliced carrot and stir-fry for 5-6 minutes until the vegetables are tender.
Add water, soy sauce, turmeric powder, salt, and pepper. Mix well and let it simmer for 10-12 minutes.
Once the soup is done, add the cooked noodles and mix well.
Garnish with chopped coriander leaves and serve hot.
Note: You can add vegetables of your choice.