Ladakhi thukpa
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A warming noodle soup with mutton or vegetables, eaten through Ladakh's long, cold winters.
Region: LadakhOccasion: Lunch or dinner, especially in winterTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 250 g mutton on the bone, in small pieces (or mixed vegetables for a vegetarian thukpa)
- 6 cups water
- 200 g wheat noodles, or dough made from 1½ cups wheat flour
- 1 onion, sliced
- 1 tomato, chopped
- 4 garlic cloves and ½-inch ginger, crushed
- 1 carrot and a handful of spinach or turnip greens, chopped
- 1 tbsp oil or butter
- ½ tsp turmeric (optional)
- Salt to taste
- Spring onion or coriander to finish
Method
- Simmer the mutton in the water with salt for 40 minutes, or pressure-cook it, to make a stock.
- If making noodles, knead the flour with water to a firm dough, rest it, roll it out and cut into thin strips.
- Heat oil in a pot and fry the onion, garlic and ginger until soft. Add the tomato and turmeric and cook until soft.
- Pour in the mutton and stock and add the carrot. Bring to a boil.
- Add the noodles and greens and cook until the noodles are done, 5–8 minutes.
- Serve hot with spring onion and a chilli sauce on the side.
History
Thukpa is eaten across the Tibetan Buddhist Himalaya and came to Ladakh through its close cultural ties with Tibet.
Significance
A bowl of thukpa is everyday winter food in Ladakhi homes and roadside dhabas, giving warmth at high altitude.