Best 3 Tsam Thuk Tsampa Soup Recipes
Tsampa soup, also known as Tsamthuk, is a hearty and flavorful Tibetan dish that is perfect for a cold winter day. This traditional soup is made with roasted barley flour (tsampa), which is combined with a variety of vegetables, meat, and spices. The result is a thick, creamy soup that is both filling and satisfying.
The Tsampa soup recipe provided in this article includes ingredients like roasted barley flour, yak butter, onion, garlic, carrots, celery, potatoes, beef, chicken, and a blend of Tibetan spices. The recipe also provides detailed instructions on how to prepare the soup, including how to roast the barley and make the tsampa.
In addition to the main Tsampa soup recipe, this article also includes two variations: a vegetarian Tsampa soup and a Tsampa soup with beef and chicken. The vegetarian version uses tofu and vegetables in place of meat, while the beef and chicken version adds a rich and savory flavor to the soup.
Whether you are looking for a traditional Tibetan dish or a hearty and flavorful soup, Tsampa soup is a great option. With its combination of roasted barley flour, vegetables, meat, and spices, this soup is sure to warm you up on a cold day.
TSAMPA SOUP/TSAM-THUK
Provided by Marvellina
Number Of Ingredients 10
Steps:
- To make sure your tsampa or roasted flour is fine enough, pass it through a fine sieve. Set aside
- Peel the daikon radish, then grate it on a coarse grater into long strands. Set aside
- Pour 3 cups of the broth into a wide heavy pot (4 quarts is a good size) and bring to a boil. Add the tsampa or roasted flour and stir until smooth. Add the remaining 3 cups broth and bring to a boil. Add the radish strands and simmer until tender, about 10 minutes
- Meanhile, heat the oil or butter in a heavy skillet over medium heat. Add the onion and saute gently for several minutes. Add the meat strips and 1/2 tsp salt, raise the heat to medium-high, and cook, turning once, just until the beef has changed color, about 3 minutes total. Use tongs to lift out the meat and set it aside on a plate. Add the onion and oil or butter to the soup
- To deglaze the skillet, place the pan over high heat, add 1 cup water, and bring to a boil. Scrape the bottom of the pan with a spatula to detach any browned bits of caramelized juices, then add the flavored water to the soup. (The recipe can be prepared ahead to this point and set aside for up to 1 hour. Or let cool, and refrigerate for up to 36 hours. Bring the soup to a simmer before proceeding)
- Add 1 cup more water to the soup and bring back to a simmer. Add the meat and bring back to a simmer. Add extra water if you wish a thinner broth. Taste for salt and add up to 2 more teaspoons if necessary. Add the spinach leaves to the simmering broth. When they turn bright green, after a minute or two, add the butter and stir to blend it in
- Serve the soup hot in large bowls, with bread, or with rice if you prefer
THUKPA
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
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.
HOMEMADE TOM YUM SOUP
This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.
Provided by Nader
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
- Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
- Ladle soup into bowls and top with mushroom slices and green onions.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g
Tips:
- To make a flavorful broth, use a combination of beef and pork bones. You can also add vegetables like carrots, celery, and onions to the pot while simmering the broth.
- If you don't have access to beef and pork bones, you can use a store-bought chicken or beef broth. However, the flavor of the soup will be less rich.
- Soak the sampa overnight before cooking it. This will help to soften the grains and make them more digestible.
- When cooking the sampa, be sure to stir it frequently to prevent it from sticking to the bottom of the pot.
- Add the vegetables to the soup during the last few minutes of cooking. This will help them to retain their nutrients and texture.
- Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.
Conclusion:
Tsam Thuk is a delicious and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover meat and vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
