Meat – Lamb Thukpa (Nepali Food Recipe)

(Himalayan Lamb Noodle Soup)

INGREDIENTS

• 1 lb rice noodles
• 6 cups chicken broth
• 1/2 lb grilled lamb or pork, cut into very thin 1/8 inch slices
• 1/2 cup carrot, julienned
• 1/2 cup red bell pepper, julienned
• 1/2 cup celery, julienned
• 1 cup spinach, washed and cut into pieces
• 1 tablespoon cooking oil
• salt and pepper, as needed
• 1 tablespoon chopped cilantro (to garnish)

Soup Paste:

• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 fresh red chili peppers
• 1/2 cup cherry tomatoes
• 2 shallots, finely chopped
• 1 tablespoon fresh cilantro, minced
• 1 teaspoon toasted cumin seed
• 1/2 teaspoon turmeric
• 1/2 teaspoon szechwan peppercorn (timur)
• 1/16 teaspoon asafetida powder
• 1 tablespoon freshly squeezed lime juice

DIRECTIONS

• Cook noodles in boiling salted water until slightly undercooked.
• Drain and rinse; reserve in a large bowl.
• In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
• In sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
• Add chicken broth; 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.
• 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.
• Garnish with chopped cilantro.

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi