During my time in Nepal, I had the incredible opportunity to reside at a serene Buddhist monastery, where I immersed myself in the local culture and cuisine. One dish that particularly stood out to me was the Vegetable Thukpa, a traditional Nepalese soup bursting with flavors and wholesome ingredients.
While the original recipe for Vegetable Thukpa was strictly vegetarian, I decided to put my own twist on it by incorporating tender chicken pieces and experimenting with different flavor combinations. This culinary innovation led me to create a unique and personalized version of the dish, which has now become my signature recipe.
The process of adapting the traditional Vegetable Thukpa to suit my preferences was a delightful journey of culinary exploration. By infusing the soup with my own creative touches and experimenting with various ingredients, I was able to craft a dish that not only pays homage to its Nepalese roots but also reflects my individual culinary style.
Each time I prepare this special soup, I am reminded of the sights, sounds, and aromas of Nepal, evoking cherished memories of my time at the Buddhist monastery. This dish serves as a delicious bridge between my past experiences and my present culinary endeavors, blending tradition with innovation in a harmonious union of flavors.
Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes to several hours
Ingredients
• 1-2 bay leaves
• Juice of half a fresh lemon
• 1 garlic clove, minced
• 1-inch fresh ginger, minced
• 3/4 cup fresh onion, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon curry powder
• 1 large green bell pepper, chopped
• 1 cup shishito peppers, chopped
• 2 heads of broccoli, cut into bite-sized pieces
• 1 cup cherry tomatoes, chopped
• 4 ounces lion’s mane mushrooms or other mushroom of choice
• 32 oz (1 carton) vegetable broth, low sodium
• 1/2 cup unsweetened coconut milk
• 1 tablespoon low sodium soy sauce
• 1 package fresh spinach
• 1 tablespoon cilantro, to garnish (optional)
• Olive oil
• 2 chicken breasts
Instructions
Soup
1. Heat olive oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 3 minutes.
2. Add garlic, ginger, bay leaf, lemon juice, cumin, curry powder, and turmeric; sauté for 1 minute.
3. Add bell pepper, broccoli, shishito peppers, and mushrooms; stir-fry for 6 minutes.
4. Add vegetable broth, cherry tomatoes, coconut milk, and soy sauce; cook until vegetables are tender, about 5-10 minutes.
5. Add spinach and cook for an additional 3 minutes.
6. Keep the soup heated on a low simmer or alternate between heating and cooling for several hours to enhance the flavor.
7. Top with fresh cilantro before serving (optional).
Chicken
1. Cook chicken breasts on medium heat for about 5 minutes per side until fully cooked.
2. Chop cooked chicken into bite-sized pieces and add to the soup mixture.
Enjoy your Nepali Inspired Chicken and Vegetable Soup!
Watch this video where Ashlee Sunshine guides you through this recipe on Youtube:
Written By Ashlee Sunshine
Creator of Sunshine Paradise Retreat
At Sunshine Paradise Retreat, our mission is to foster a safe and supportive sanctuary where individuals are guided in rediscovering their inner harmony through yoga, meditation, sound healing, nutrition, and holistic well-being, all within a luxurious natural setting, while delivering impeccable customer service.
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