Thukpa

Ingredients

Vegetable oil

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Carrots

2, julienned

Cabbage

2 cups, shredded

Bell pepper

1, sliced

Chicken or beef

1 pound, sliced thinly

Chicken or vegetable broth

4 cups

Soy sauce

2 tablespoons

Fish sauce

1 tablespoon

Turmeric powder

1 teaspoon

Red chili flakes

1 teaspoon (adjust to taste)

Salt

to taste

Egg noodles

8 ounces

Cilantro

1/4 cup, chopped

Lime wedges

for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onions turn translucent, about 3-4 minutes.
3. Stir in the julienned carrots, shredded cabbage, and sliced bell pepper. Cook for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.
4. Push the vegetables to one side of the pot and add the sliced chicken or beef. Cook until browned, about 5-7 minutes.
5. Pour in the chicken or vegetable broth and add the soy sauce, fish sauce, turmeric powder, red chili flakes, and salt. Stir well to combine all ingredients.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
7. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
8. To serve, divide the cooked noodles among serving bowls and ladle the hot soup over the noodles.
9. Garnish each bowl with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.