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Thukpa

Monpa-style noodle soup from Tawang: chicken simmered into a gingery broth with noodles and vegetables — what everyone eats on a cold mountain evening.

Ingredients

• 400 g chicken on the bone, small pieces
• 200 g egg or wheat noodles
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp ginger, crushed
• 4 garlic cloves, crushed
• 1 carrot, julienned
• 1 cup cabbage or local greens, shredded
• 2 green chillies, slit
• 3 spring onions, chopped
• 1 tbsp oil
• salt to taste

Method

1. Boil the chicken with 6 cups water, half the ginger and salt for 20 minutes to make a broth.
2. Boil the noodles separately for 4 minutes, drain and divide into bowls.
3. In another pot heat the oil and fry the onion, garlic and remaining ginger for 2 minutes.
4. Add the tomato and green chillies and cook 3 minutes until soft.
5. Pour in the chicken broth with the chicken pieces and bring to a boil.
6. Add the carrot and cabbage and simmer 5 minutes until just tender.
7. Ladle the hot soup and chicken over the noodles and top with spring onion.

Tip: Serve with a spoon of dried chilli paste (ema) on the side. In Monpa homes it's also made with yak or pork, and with hand-pulled noodles.