Egg Thukpa
Egg Thukpa is a hearty Himalayan noodle soup originating from Tibet and widely popular in Nepal and North-Eastern India. It is a variation of the traditional Thukpa that features egg as the primary protein source, often served with hard-boiled eggs cut into quarters or halves as a garnis
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Heat the salted water. When the water boils, add the noodles. Let it cook normally.
When the pasta is cooked, drain it.
Boil the eggs. Once cooked, peel them and cut them into quarters.
Chop the tomatoes, the cabbage, the capsicums, the green beans and the onions.
Peel the carrots and grate them.
Boil the cabbage, the capsicums and the green beans in hot water for 5 minutes.
Drain them when they are ready.
Heat the sunflower oil in a pan.
After 2 minutes, add all the vegetables, the turmeric powder, the red chili powder and the cumin powder. Cook for 3 to 4 minutes. Stir.
Then add the flour. Cook for 30 seconds. Stir.
Then pour the water and the milk into the saucepan. Add the salt, the black pepper and the soy sauce. Mix everything together and cook over low heat for 2 minutes.
Then add the noodles and cook for another minute.
Pour all the contents into a bowl and add the lemon juice, the Timur powder (or Sichuan pepper) and the eggs.
Garnish with the coriander leaves.
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