Thukpa (Arunachal Pradesh)
Ingredients to make the Soup Base
5–6 garlic cloves
1½ medium onions, roughly chopped
2 tomatoes, diced
2 bird’s eye chillies
1 inch ginger, peeled
2 tablespoons coriander stems
2 teaspoon vegetable oil
Salt, to taste
1½ medium onions, roughly chopped
2 tomatoes, diced
2 bird’s eye chillies
1 inch ginger, peeled
2 tablespoons coriander stems
2 teaspoon vegetable oil
Salt, to taste
Instructions to make the Soup Base
- Add garlic, onions, tomatoes, bird’s eye chillies, ginger, coriander stems, vegetable oil, and salt to a blender.
- Blend into a smooth paste to make the base for the soup.
Ingredients to make the Soup
Prepared paste
2 teaspoonsoil
⅓ cup button mushrooms, sliced
⅓ cup carrot, julienned
⅓ cup cabbage, shredded
3 cups vegetable stock
2 teaspoons light soy sauce
Crushed black pepper, to taste
½ lemon, juiced
¼ cup spring onion greens, chopped
A handful of fresh coriander, chopped
200 g Hakka noodles, boiled
Momo chutney (to serve)
Instructions to make the Soup
- Heat oil in a wok or deep pan.
- Add the soup base and sauté on medium heat for about 5 minutes, until it thickens and turns fragrant.
- Pour in the vegetable stock and bring to a rolling boil.
- Add carrot, cabbage, and mushrooms. Stir well and cook for 2–3 minutes, keeping the vegetables crunchy.
- Season with light soy sauce and crushed black pepper.
- Turn off the heat and stir in lemon juice, spring onion greens, and fresh coriander.
- To serve, place boiled noodles into bowls. Pour the hot soup over the noodles.
- Finish with momo chutney and serve hot.