Best 2 Tibetan Thukpa Noodle Soup With Italian Spaghetti Recipes

Immerse yourself in a culinary journey that harmoniously blends the essence of Tibet and Italy with our Tibetan Thukpa Noodle Soup with Italian Spaghetti. This delectable dish captivates the palate with its rich and savory broth, an orchestra of aromatic spices, and the comforting embrace of tender spaghetti noodles. Alongside this delightful soup, embark on a tantalizing adventure with our complementary recipes, including the classic Italian Spaghetti Aglio e Olio, a symphony of flavors achieved with just a few simple ingredients; Spaghetti with Creamy Pesto Sauce, where the vibrant flavors of basil, pine nuts, and Parmesan cheese create a luscious symphony; and the hearty Spaghetti with Meatballs, where succulent meatballs nestled in a rich tomato sauce promise a satisfying culinary escapade.

Check out the recipes below so you can choose the best recipe for yourself!

THUKPA

Thukpa image

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger, peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
2 quarts chicken stock
1 large carrot, peeled and coarsely chopped
2 red, yellow or orange bell peppers, coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots, drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions
Bean sprouts

Steps:

In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

THUKPA BHATHUK (TIBETAN BEEF NOODLE SOUP)

Thukpa Bhathuk (Tibetan Beef Noodle Soup) image

The key to this soup is the bhatsa noodles. They are similar to Italian gnochhi but have a little scoop shape which helps to hold the broth in each one. If you don't want to take the time to make the bhatsa, you can use noodles or pasta instead. You can also make this vegetarian by eliminating the beef and using vegetable bouillon. It can also easily be doubled to serve a family. The total time to make this soup is about an hour. Much of the prep time is done while the beef broth is simmering.

Provided by PanNan

Categories Asian

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb beef sirloin, cut in bite size pieces
2 garlic cloves, minced
1/3 medium onion, chopped
1 teaspoon beef bouillon
6 cups water, divided
2/3 of a large daikon radish, chopped
1 stalk green onion, chopped
1 cup cilantro, chopped
5 cups spinach, roughly chopped. (Measure before chopping. No need to remove the stems.)
1 tomatoes, chopped
1 1/2 cups all-purpose white flour
1/2 cup water

Steps:

Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.

Nutrition Facts : Calories 633.9, Fat 15.9, SaturatedFat 6.1, Cholesterol 85, Sodium 182.3, Carbohydrate 84.8, Fiber 7.5, Sugar 6.1, Protein 36.8

Tips:

For a richer flavor, use homemade chicken or vegetable stock instead of water.
Add a splash of sesame oil or a drizzle of chili oil to enhance the taste.
For a vegetarian version, replace the chicken with tofu or tempeh.
Add your favorite vegetables, such as carrots, celery, or bok choy, to make the soup even more hearty and nutritious.
Serve with a dollop of yogurt, a sprinkling of fresh cilantro, and a wedge of lime for a complete and satisfying meal.

Conclusion:

This Tibetan thukpa noodle soup with Italian spaghetti is a delicious and easy-to-make meal that is perfect for a quick and satisfying lunch or dinner. With its combination of savory broth, tender chicken, and flavorful vegetables, this soup is sure to please the whole family. So next time you're looking for a new and exciting soup recipe, give this Tibetan thukpa noodle soup a try. You won't be disappointed!