Sherpa Thukpa

local_grocery_store Ingredients

• 6 cups Chicken or Vegetable Broth, warmed
• 8 oz Boneless Chicken Breast or Tofu, cooked and shredded
• 8 oz Rice Noodles, cooked according to package instructions
• 2 Carrots, julienned
• 2 cups Cabbage, shredded
• 1 cup Green Beans, trimmed and cut into bite-sized pieces
• 3 cloves Garlic, minced
• 1-inch piece Ginger, grated
• 2 tbsp Soy Sauce
• 1 tbsp Fish Sauce
• 1 Lime, juiced
• 1/4 cup Cilantro, chopped
• 2 Green Onions, sliced
• to taste Salt
• to taste Black Pepper

restaurant_menu Method

1. 1.In a large pot, heat the chicken or vegetable broth over medium heat.
2. 2.Add the carrots, cabbage, green beans, garlic, and ginger to the pot. Cook for 5 minutes or until the vegetables are tender.
3. 3.Stir in the soy sauce, fish sauce, and lime juice. Season with salt and black pepper to taste.
4. 4.Add the cooked and shredded chicken or tofu to the pot. Cook for another 5 minutes to allow the flavors to meld together.
5. 5.Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
6. 6.Garnish with chopped cilantro and sliced green onions.
7. 7.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize your Sherpa Thukpa by adding your favorite vegetables or protein.
• chevron_rightIf you prefer a spicier soup, add some chili paste or hot sauce to the broth.
• chevron_rightMake a big batch of Sherpa Thukpa and freeze the leftovers for quick and easy meals.
• chevron_rightDon't forget to squeeze some fresh lime juice over your soup before eating for an extra burst of citrusy flavor.