There’s something comforting about throwing in ingredients into a pot and leaving the mixture to cook in its sweet time. Another such dish is thukpa or noodle soup. Famous as a Tibetan soup, it is also popular in Nepal. In India, it’s popular in the eastern states particularly in Sikkim, the hilly areas of West Bengal and in Arunachal Pradesh. Most contain meat and meat stock. I made mine with some chicken stock and some smoked ham thrown in for good measure.There are many variations depending on regions. This is my version.
Ingredients (for two servings)
A few slices of ham, cut into rough pieces
1 onion, diced
2 green chillies, sliced fine
Half an inch of ginger, grated
2 cloves of garlic, chopped
1 carrot, julienned
About 2 cabbage leaves, roughly chopped
A handful of tender greens, chopped (I used radish)
A quarter tsp Schezuan pepper, ground
A cup of boiled noodles
Coriander for the garnish
500 ml chicken stock
1 tbsp vegetable oil
Heat the oil in a pan and lightly fry the ham. Remove and keep aside.
In the same pan fry the onions then add the garlic, chillies and ginger. Stir.
Then add the rest of the vegetables and cook for a few minutes,
Add about 2 cups of water and the chicken stock.
Add the ham pieces and season with the pepper and salt, if needed.
Remove when all the vegetables are cooked but not overdone.
To serve, divide the boiled noodles in individual bowls and add the soup to each bowl.
Garnish with chopped coriander.