Thukpa
is one among the popular noodle soups in India. Thukpa is actually a
Tibetan Noodle Soup and It originated in the eastern part of Tibet. The
dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and
Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region
and the state of Himachal Pradesh. Soups are an easy one-pot meal which are
perfect for weekday dinner or lunch. With the onset of monsoon, here Thukpa
bhatuk is a common Tibetan cuisine noodle soup that includes
small bhasta noodles. This dish is a common soup made in the
winter but is especially important for Tibetan New Year. On Nyi-Shu-Gu,
the eve of Losar (Tibetan
New Year), the common Tibetan soup, Thukpa bhatuk is made with special
ingredients to form Guthuk.
Guthuk is then eaten on Losar to symbolise getting rid of negativities of the past
year and invite positives into the new year.]
A perfect soup recipe which is a complete meal on its own. In the Thukpa
bhatuk soup, the main components are the handmade bhatsa noodles, which are
similar to the Italian gnocchi.Some bhatsa noodles used for this soup are
called gutsi rithuk and another noodle, called bhatuk. Both of
these noodles are referred to as bhatuk in Central Tibet.
Meat
is usually a main ingredient in this soup,
commonly mutton, beef or yak however, this soup can
also be made vegetarian with a vegetable bouillon.
At
the time of Tibetan New Year the common soup, Thukpa bhatuk, is transformed
into Guthuk.
Guthuk is only eaten at this time of the year on the eve of Losar(Tibetan New
Year). This dish is part of the ritual to dispel any negativities of the old
year, to make way for a better positive new year.
There
are three main differences that make thukpa bhatuk into guthuk:
Thukpa
bhatuk is a common soup while guthuk is only eaten on Nyi-Shu-Gu (Tibetan New
Year's Eve)
Guthuk
specifically has nine main ingredients. For example, a traditional guthuk would
include meat (mutton, beef, or yak) and dried cheese. A Vegetarian guthuk,
would include mushrooms, celery, labu (radish), peas, tomato, onion, ginger,
garlic, and spinach.
To
satisfy rituals, with the guthuk, each person gets a large dough ball with a
symbol inside revealing a trait of the person who gets it.
Ingredients
1/2
cupcarrot(s), julienned
1/2red
pepper(s), medium, julienned
1/2
cupcelery, julienned
2
cupsbaby spinach, fresh
3
cupschicken breast(s), leftover or deli roasted
6
cupslow-sodium chicken broth
1/2
lbrice noodles
1clove
garlic
1
tbspginger, fresh
1
tbspred hot chili pepper(s)
1/2
cupcherry tomatoes, fresh
1/4
cupshallots, peeled
2
tbspcilantro, fresh
1
tspcumin, ground
1/2
tspSzechwan pepper (Timur)
or
1/2
tspblack pepper, freshly ground
1/2
tspblack pepper, freshly ground
1
pinchasafoetida powder
1/2
tspturmeric, ground
1
tbsplime juice, fresh
1
tspolive oil
1/2
tspsalt
1/4
cupcilantro, fresh, minced
Cut
carrots, peppers and celery into julienne thin strips about 2 inch long (5 cm)
and ¼ inch wide (0.5 cm). Measure out baby spinach and set aside.
Cut
leftover roast chicken into bite size pieces and set aside. You can also poach
chicken breast or thighs in the broth at this step if you do not have leftover
chicken.
Heat
chicken broth in a pot, add dry rice noodles and turn off heat. Leave 10
minutes until softened. Remove noodles from broth so they do not over-cook.
Reserve broth.
Make
soup paste by combining garlic, ginger, hot chili pepper, cherry tomatoes,
shallots, cilantro, ground cumin, ground turmeric, Szechwan pepper (timur),
asafoetida powder and lime juice in blender or food processor. Blend until
smooth.
Heat
oil in soup pot. Add soup paste and fry for 30 seconds or so. Pour in chicken
broth and mix well. Bring to a boil and reduce heat to low. Add prepared
vegetables and chicken and simmer five minutes or until carrots are tender.
Season with salt and pepper.
To
serve, divide rice noodles between bowls. Pour soup over and garnish with fresh
cilantro.
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