Thenthuk Soup Recipe – Tibetan Style Noodle Soup
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 3
Cuisine: Asian
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour (Rice Flour can be used as a substitute) | 1 cup |
| Instant Oats (Oatmeal) | 4 tablespoons |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Water | For kneading |
| Onion | 1, sliced |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Tomato | 1, chopped |
| Green Zucchini | 1, chopped |
| Red Chilli Sauce | 1 tablespoon |
| Green Chilli Sauce | 1 tablespoon |
| Soy Sauce | 1 tablespoon |
Instructions:
Making the Noodles:
- Start by combining the whole wheat flour and instant oats in a large mixing bowl. Add a pinch of salt to taste and mix well.
- Gradually add water, kneading the mixture into a soft dough. Once the dough has come together, cover it with a damp cloth and let it rest for about 20 minutes to become smooth and pliable.
- After resting, roll the dough out on a flat surface to a thin, even thickness. Use a knife to cut the dough into thin strips to form your noodles.
- Set the cut noodles aside and cover them with a cloth to prevent them from drying out while you prepare the broth.
Making the Broth:
- In a large pot or saucepan, heat some sunflower oil over medium heat. Add the sliced onions, chopped ginger, and garlic. Sauté until the onions become translucent and fragrant.
- Add the chopped zucchini to the pan and sauté it until it softens and slightly caramelizes, taking on a golden-brown color.
- Once the zucchini is ready, pour in about 2 cups of water or more depending on how soupy you like your broth. Bring this mixture to a boil.
- Add the red chilli sauce, green chilli sauce, and soy sauce to the pot along with the chopped tomatoes. Stir well and taste for seasoning, adding salt as needed.
Making the Soup:
- Once the broth is boiling, carefully add the freshly prepared noodles into the pot. Stir gently to prevent the noodles from sticking together. Allow the noodles to cook in the boiling soup, absorbing the flavors and thickening the broth.
- If you’d like, you can add a handful of fresh spinach leaves for extra flavor and nutrition. Stir them in and let them wilt in the hot broth.
- Continue to cook the soup for a few more minutes until the noodles are tender and the soup has reached your desired thickness.
Serving:
- Once the noodles are cooked, remove the pot from the heat. Ladle the soup into bowls, ensuring each serving has plenty of noodles and broth.
- Garnish with finely chopped spring onions and fresh coriander leaves for a burst of color and flavor.
- Serve hot as a comforting and nourishing appetizer.
Enjoy this traditional Tibetan-style noodle soup, perfect for warming up on chilly days or simply enjoying the bold flavors of a delicious Asian dish.
This Thenthuk Soup is a rich and hearty Tibetan noodle soup that’s both satisfying and packed with flavor. The homemade noodles absorb the savory broth, creating a comforting meal with a kick of spice. It’s a great vegetarian option that can be enjoyed as a light appetizer or as a filling main course.
