How to Make Nepalese Himalayan Noodle Soup Asian Cooking Recipe Cuisine

Nepal Himalayan Noodle Soup (Thukpa)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 tbsp groundnut oil

1.5 litres chicken or vegetable stock

2 skinned chicken quarters or ½ chicken (on the bone), about 750g total weight

400g dried narrow, flat rice noodles (bánh ph?, if possible)

1 tsp caster sugar

1 carrot, julienned

handful of cauliflower florets

½ red pepper, deseeded and sliced

50g French beans, trimmed

100g baby spinach leaves

juice of ½ lime

salt and pepper to taste

handful of fresh coriander leaves, chopped


For the spice paste:

1 tbsp mustard seeds

½ tsp Sichuan peppercorns

½ tsp black peppercorns

1 tsp cumin seeds

2 fresh green finger chillies, stalks removed

4 very ripe plum tomatoes

1 small onion, peeled

2 spring onions

2 cloves garlic, peeled

2cm knob of fresh root ginger, peeled

2cm knob of fresh turmeric root, peeled, or ½ tsp ground turmeric

pinch of garam masala

Directions:

First make the spice paste. Toast the mustard seeds, Sichuan and black peppercorns and cumin seeds in a dry frying pan on a medium-high heat for 3–4 minutes until fragrant. T

ip into a blender or food processor and add the rest of the spice paste ingredients. Grind to a smooth paste.

Heat the oil in a large saucepan on medium-high heat. Add the spice paste and stir-fry for 6–7 minutes until fragrant. Pour in the chicken stock and stir well. 

Bring to the boil, then turn the heat down to medium-low and add the chicken pieces. Leave to simmer for 20 minutes until tender.

Meanwhile, put the rice noodles into a heatproof bowl, generously cover with just-boiled water and leave to soak for 15 minutes. Drain, untangle and set to one side.

Remove the chicken from the broth and take the meat off the bone. Return the bones to the broth. Tear or chop the meat into pieces and set to one side.

Bring the broth back to the boil, boil briskly for 10 minutes and then discard the bones. Add the sugar, carrot and cauliflower. 

Turn the heat down to medium-low and simmer for 1–2 minutes, then add the red pepper and French beans. Simmer for another 1–2 minutes.

Divide the noodles among 4 bowls and top with the chicken. Add the spinach to the broth and stir to wilt, then squeeze in the lime juice and season with salt and pepper. 


Ladle the broth and vegetables over the noodles. Garnish with coriander and serve, with chopsticks and Chinese spoons.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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