Thokpa is boiled noodles, filtered and mixed with vegetables and meat items. Thokpa is also called Thukpa, It is very popular in Kathmandu and Mountain region of Nepal. It is eaten mostly during winter. Thokpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm.
It has its own chili dipped vinegar source. People prefer hot and spicy tomato Achar with this item too. Thokpa is eaten generally for Khaja at noon or meals at the night.
Ingredients
Rice noodles (Spaghetti) -1 lb
Chicken Broth- 6 cups
Grilled chicken breast, cut into very thin 1/8 inch slices -1/2 lb
Carrot- cut in cube 1/2 cup
Red bell pepper cut in cubes -1/2 cup
Cooking oil -1 tablespoon
Salt and pepper, as needed
Chopped cilantro (to garnish) -1 tablespoon
Ingredients for Soup Paste
Garlic minced 1 teaspoon
Ginger, minced 1 teaspoon
Red Chili Pepper-2 fresh
Fresh cilantro minced -1 tablespoon
Cumin seed-1 teaspoon toasted
Turmeric -1/2 teaspoon
Peppercorn Szechwan (Timur)-1/2 teaspoon
Asafoetida (Hing) powder- 1/16 teaspoon
Lime Juice- 1 tablespoon freshly squeezed
Method
Boil half-liter water in a big pan. When the water starts having bubbles add the Spaghetti.
At the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small bowl.
When the spaghetti is soft take it off the heat and soaks the excess water.
Wash the spaghetti in running cold water.
In a saucepan heat cooking oil; add soup paste, fry for about 30 seconds
Add chicken broth and mix well.
Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
Add all vegetables into the soup mixture; cook for a few minutes or until tender.
Add the Spaghetti in the mixture
You may add more broth if a soupier consistency is desired.
Adjust seasoning with salt and pepper.
To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.
Serve immediately.
Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
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