Thukpa is a noodle soup popular in Nepal and Tibet. Born in the cold Himalayan climate, it has a long history of warming up families in cold winter months, weary travelers looking for a warm belly and workers snatching a quick meal from the neighborhood stall. It has an umami-rich heart warming broth with mild spices that give it a perfect flavor. It's a must on cold winter afternoons and rainy monsoons.
So, what is Sukuti?
Sukuti is a Nepali-style jerky often made with goat, sheep or buffalo meat. It is traditionally dried over a wood-burning stove which is prevalent in many traditional Nepali kitchens. The smoking and drying is done over a long period of time giving it a deep smoky flavor and a rich, savory taste.
Today, we will be making a hearty Nepali style Sukuti Thukpa. This recipe makes 4 servings.
- Serves: 4
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Spice level: Mild to medium
Ingredients:
- 150–200 g sukuti (Nepali water buffalo jerky), thinly sliced or torn into small pieces
- 200–250 g wheat or egg noodles
- 1½ tbsp oil or ghee
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2 medium tomatoes, chopped
- 1–2 fresh green chilies, sliced
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Thukpa spice blend
- ½ tsp freshly ground black pepper
- ½–1 tsp chili powder, to taste
- 6 cups water or unsalted/lightly salted stock
- 1 medium carrot, cut into thin strips
- 1 cup shredded cabbage
- ½ cup sliced green beans, bok choy, spinach, or another leafy vegetable
- 2 scallions, sliced
- 2 tbsp chopped fresh cilantro
- Salt, as needed
- 1–2 tsp soy sauce, optional
- Juice of ½ lime or lemon
Preparation:
-
Prepare the sukuti:
Packaged Sukuti often comes dry. You will have to soak it in hot water for 15-20 minutes. After that, it can be torn into bite-sized pieces. -
Fry the sukuti:
Heat oil or ghee in a large pot. Fry the prepared Sukuti for 3-4 minutes until it starts to crisp around the edges. Take a small portion out for garnishing. -
Build the masala:
Add the thinly sliced onions into the pot and cook it while stirring once in a while till it softens up. Add the spices along with ginger and garlic after the onions are a little soft and then stir the pot for 1 minute. -
Cook the tomatoes.
Add the chopped tomatoes into the pot and let it cook for 5-7 minutes. By that time, the tomatoes should start to break and form a sauce-like texture. Add the soy sauce at this time. -
Make the broth.
Pour in the water or stock and bring it to a boil. After that, place it on low heat and let it simmer for 15-20 minutes till the Sukuti softens up. -
Add the vegetables:
Add cabbage, carrots, green beans and green chilies. Do not add the leafy vegetables now as they can overcook. Let it simmer in the pot for 4-5 minutes. -
Add the noodles.
Cook the noodles directly in the broth according to their package timing, usually 4–7 minutes. Add the leafy vegetables at the same time. If you're expecting leftovers, cook the noodles separately and add them to each bowl so they don't become mushy. -
Finish the soup:
Taste the broth to see how much salt you need. Sometimes, the Sukuti comes salted so, you may not have to add much salt. Add salt, the freshly chopped cilantro and scallions. -
Serve hot.
Ladle into deep bowls and top with the reserved fried sukuti. Add chili oil, achar, cilantro, lime, or a pinch of crushed timur for extra Nepali flavor.
Tip: For a richer, more intensely sukuti-flavored thukpa, simmer the jerky for 30 minutes before adding the vegetables. A small spoonful of tomato achar or momo achar stirred into the finished bowl is also excellent.
