Soupy Syakpa (Homemade Noodles)

This soup is a very typical Sherpa (Tibetan call it Thukpa) soup especially popular in winter. For over 11 year , I have been living with a Sherpa family in Kathmandu.  It is easy to make, quick and wonderfully warming during cold days.  Tibetan traditionally use mutton, beef, or yak meat. In Tibet, yak is often used for this recipe but it might be hard to come by in many regions. So we can also use chicken. This is one of my favorite soup of all time- but only with vegetables since I’m a vegetarian.  I frequently prepare this dish, and I have already used it many times when people come over for dinner.  So far everyone has enjoyed it.  It is very easy to make and the homemade noodles are to die for.   I have made it with buff , vegetables and both types make for a great tasting soup.

Ingredients (for 5-6 people)

  • mushroom

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  • 3 cups flour
  • cold water
  • oil
  • 1 big onion, chopped

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  • 4 garlic, ginger  (grated) chopped

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  •  200 gm radish roughly sliced and cut

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  • 200 gm carrot roughly sliced and cut
  • 200 gm potato roughly cut
  • 200 gm capsicum cube cut

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  • One piece cube soup stock
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chicken stock

  • Water as required
  • Salt to taste
  • Boiled 500 gm Buff (for non-vegetarian soup)
  • Green chilly 3 piece finely chopped

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  •  One bunch Coriander leaf  fine chop

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Directions

  1. Knead the flour into a soft dough using only cold water.   Cover and set aside. How to make dough I have also shown in my other tutorials of making momo.
  2. Wash and cut all the vegetables
cube cut potato

How to Cube cut potatoes

cube cut radish

How to cube cut radish

rough cut carrot

Rough cut carrot

3. In a deep pan, heat a little bit of oil.  Add the grated garlic, grated ginger, green chilly and chopped onion.  Fry for about one minute until light brown

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We used the bottom compartment of momo (dumpling) maker

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fry these until they turn light brown

4. Add all vegetables without capsicum and fry for sometimes

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mushroom

5. Add one liter water (or how soupy you want to make your syakpa), and bring it to boil. Let it boil in gentle low heat.

process

fry the vegetables for some time and then add water

6. while the soup is boiling, roll out the dough into a large circular shape.

roll dough

hand made rough pasta

7. cut the dough in to strips of  ½ square inch

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8. Add the dough pieces onto the boiling soup, add the capsicum, cube stock together. Cook about 5 minute, also add salt to taste.

boil

 

capsicum

9. Heat another separate sauce pan for meat. The meat should already be boiled and ready.

10. Add 200ml oil

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11. Add some chopped ginger, garlic

12. Fry the ginger and garlic for few minutes and add the boiled chopped meat. Fry until brown and crunchy

meat

13. Remove all the fat drippings. If you are using chicken or other meat, no need to fry separately. Just add the chopped meat into the boiling soup.

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Removing the fat drippings from fried meat

14. Add the fried meat into the boiling soup, and stir lightly.

syakpaa

15. Syakpa is all ready. Serve syakpa immediately after garnishing it with black pepper powder (or grind) and coriander leaves

garnish

Syakpa garnish-black pepper, green chilly and dalle khorsani(hot)

 

syakpa love

 

Did you enjoy my blog like we enjoyed Syakpa? 😀

 

So, when are you making this soup? Invite all of us, please.

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