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Veg thupka Soup

RECIPE: VEG THUPKA SOUP (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Veg Thupka Soup (Winter Special Recipe)

Prep time: 20-25 minutes

Cooking time: 15-20 minutes

Serves: 3-4 people



  • Noodles 1 packet (150g)
  • Water For boiling
  • Oil 1 tbsp
  • Salt to taste


  • Add water to a pot, set it on a high flame and bring it to boil, then break the noodles and add it to the boiling water and add salt to taste.
  • Let the noodles cook in boiling water until they become soft boil, once it becomes soft switch off the flame and rest them for a while.
  • Once you feel the noodles are ready or cooked enough use a sieve and strain the water.
  • Drizzle some oil over the cooked noodles and mix well to coat the noodles with oil. Keep them aside to be served alter with the thukpa.



  • Oil 1 tbsp
  • Ginger 1 inch chopped
  • Lehsun (garlic) 1 tbsp chopped
  • Hari mirchi (green chillies) 2-3 diagonally cut
  • Fresh coriander stalk finely chopped
  • Onions 1/3 cup sliced
  • Tomatoes 1/3 cup sliced
  • Powdered spices:
  1. Turmeric (haldi) powder ¼ tsp
  2. Red chilli powder 1 tsp
  3. Jeera powder 1 tsp
  4. Garam masala 1 tsp
  5. Sichuan pepper corn powder 1 pinch
  • Veg stock / Hot water 1 litre
  • Carrots 1/3 cup julienned
  • Red bell pepper 1/3 cup julienned
  • Green capsicum 1/3 cup julienned
  • Yellow bell pepper 1/3 cup julienned
  • Mushroom 1/3 cup sliced
  • Cabbage 1/3 cup shredded
  • Soy sauce 2 tsp
  • Salt to taste
  • Black pepper powder 1 pinch
  • Vinegar / Lime juice 1 tsp
  • Fresh coriander small handful roughly chopped
  • Fresh spring onion greens 1/3 cup chopped


  • Set a wok on medium heat, let the wok heat nicely, lower the flame, add oil and heat it well.
  • Further add ginger, garlic and green chillies, cook them on high flame for a few minutes.
  • Then add the sliced onions and stir and cook for a minute on medium high flame until the onions become translucent.
  • Further, add the tomatoes and cook on high flame for a minute.
  • Now, add all the powdered spices and cook them on high flame for a minute.
  • Add hot stock to the wok and bring it to a boil, once it starts to boil add all the vegetables, soy sauce, salt to taste and black pepper powder. Stir well and cook for 2-3 minutes. Remember to keep the crunchiness of the veggies so do not overcook them.
  • Finish it by adding lemon juice, fresh coriander and fresh spring onion greens and stir once.
  • Your thukpa soup is ready. Serve hot with cooked noodles and momo chutney.

Momo chutney


  • Tomatoes 3 medium sized
  • Whole dry red chillies 15-16 nos
  • Fresh Coriander small handful roughly chopped
  • Spring Onions 3 tbsp
  • Green chillies 3-4 nos
  • Garlic 8-10 cloves
  • Sugar 1 pinch
  • Salt to taste
  • Lemon juice 1 tsp


  • In a large bowl, soak the dry red chillies in hot water for 1 hour.
  • Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all sides, remove the tomatoes and keep in a bowl, cover it with a lid and let the tomatoes rest for a while. Doing this step will help to remove the skin efficiently.
  • Now take a tong, peel the skin of the tomatoes and cut them into 2 halves and keep it aside
  • In a food processor or a mixer grinder, add the coriander leaves, and the remaining ingredients of the chutney, use pulse mode and grind into a semi coarse chutney, you can also choose to keep the texture of the chutney fine. Your spicy momo chutney is ready.
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